Air Fryer Caramelized Eggplant with Harissa Yogurt

Portions:2
Cooking Time:20 minutes
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Equipment

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.

Wine Advice:

Pair this dish with a light-bodied red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc to complement the spicy and smoky flavors of the harissa and the sweetness of the caramelized eggplant.
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