Air Fryer Caramelized Eggplant with Harissa Yogurt
Ingredients
- 1 medium eggplant about ¾ pound, cut crosswise into ½-inch-thick slices and quartered
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- ½ cup plain yogurt not Greek or non-dairy yogurt
- 2 tablespoons harissa paste see Note
- 1 garlic clove grated on a Microplane grater
- 2 teaspoons honey or agave syrup
Instructions
- In a bowl, toss together the eggplant and vegetable oil.
- Season with salt and pepper, and toss to coat evenly.
- Preheat the air fryer to 400°F.
- Transfer the seasoned eggplant to the air fryer basket and cook for about 15 minutes, shaking the basket every 5 minutes, until the eggplant is caramelized and tender.
- Meanwhile, in a small bowl, whisk together the yogurt, harissa paste, and grated garlic.
- Spread the harissa yogurt mixture onto a serving plate.
- Once the eggplant is cooked, pile it over the yogurt mixture on the serving plate.
- Drizzle the honey or agave syrup over the warm eggplant just before serving.
Notes / Tips / Wine Advice:
Harissa is a spicy, slightly smoky condiment originating from North Africa. If unavailable, you can make a substitute by mixing 2 tablespoons of tomato paste with 1 tablespoon of chili powder and ¼ teaspoon of cayenne pepper.
