1mediumeggplantabout ¾ pound, cut crosswise into ½-inch-thick slices and quartered
2tablespoonsvegetable oil
Kosher salt and freshly ground black pepper
½cupplain yogurtnot Greek or non-dairy yogurt
2tablespoonsharissa pastesee Note
1garlic clovegrated on a Microplane grater
2teaspoonshoney or agave syrup
Instructies
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.