Creamy Air Fryer Stuffed Eggplant with Golden Chicken & Spinach-Mushroom Béchamel

Looking for something warm, creamy, and deeply satisfying — but still quick and easy? This recipe is a cozy blend of roasted eggplant, silky béchamel, buttery spinach and mushrooms, and crispy golden chicken. All in one air-fried miracle.

Perfect for weeknights. Impressive enough for guests.

Ingredients

• 1 large eggplant

• 1 cup mushrooms, chopped

• 1 cup fresh spinach

• 1 tbsp butter (for sautéing veggies)

• 1 tbsp butter (for béchamel)

• 1 tbsp flour

• 1 cup milk

• 1 cup chicken breast, cubed and salted

• Salt, black pepper, and optional pinch of nutmeg

Directions

1. Roast the Eggplant:
Slice the eggplant lengthwise with a deep cut down the center — but don’t slice all the way through. Place in the air fryer at 400°F (200°C) for 30 minutes.

2. Sauté the Veggies:
In a pan, melt 1 tbsp of butter and sauté mushrooms and spinach until soft.

3. Make the Béchamel:
In another small saucepan, melt 1 tbsp butter. Whisk in flour until smooth, then slowly add milk while whisking continuously. Add salt, pepper, and a pinch of nutmeg. Cook until thick and creamy.

4. Cook the Chicken:
Sear salted chicken cubes in a pan until golden and cooked through.

5. Stuff the Eggplant:
Once the eggplant is soft and roasted, scoop and mash the flesh gently with a fork. Mix in the spinach-mushroom-béchamel blend. Top with the golden chicken cubes.

6. Final Touch:
Return the stuffed eggplant to the air fryer for an extra 5 minutes to crisp the top.

Why You’ll Love It

This dish is:

• Creamy, cozy, and savory

• Packed with nutrients

• Impressive to serve, yet simple to make

• Great for using leftover chicken or turning basic veggies into something elevated

From our kitchen to yours — Little Middle Kitchen is all about wholesome comfort with a creative twist.