Air fryer crispy chickpea-stuffed aubergines with whipped feta

Method

1. Heat the air fryer to 180°C. Use a fork to pierce the aubergines in a few places, then rub ½ tbsp of the olive oil all over them. Cook in the air fryer for 15 minutes.
2. Put the chickpeas in a bowl, add the cumin, paprika, a good pinch of salt, some freshly cracked black pepper and ½ tbsp of the oil, then toss to coat. Use tongs to lift the aubergines out of the air fryer basket, then add the chickpeas to the basket. Turn the aubergines over and put back on top of the chickpeas. Cook for 10-12 minutes more, shaking halfway to move the chickpeas around, until the aubergines are so tender they’re on the verge of collapse.
3. Meanwhile, put all of the chilli crisp ingredients except the lemon zest in a small pan over a low-medium heat. Cook gently for about 10 minutes (see Be A Better Cook tip) until fragrant and the garlic and chilli are soft. Pour into a bowl, then stir in the lemon zest and a pinch of salt (see Don’t Waste It tip).
4. For the whipped feta, put the feta and yogurt in a small blender or food processor and whizz until smooth. Season with salt and a squeeze of lemon juice.
5. Spread the feta on 2 serving plates. Top each with an aubergine, then split open with a knife. Scatter over the chickpeas, then spoon over the chilli crisp. Serve with lemon wedges for squeezing.