Caramelized Eggplant with Harissa Yogurt
A flavorful dish of air-fried eggplant served over creamy harissa-spiced yogurt and finished with a drizzle of honey. The caramelized eggplant pieces become tender and golden, while the spicy yogurt sauce provides a cool, tangy contrast.
4 servings
22 min
Ingredients
- •1 whole medium eggplant
- •2 tablespoons vegetable oil
- •1 to taste Kosher salt and black pepper
- •½ cup plain yogurt
- •2 tablespoons harissa paste
- •1 clove garlic
- •2 teaspoons honey
Cooking Instructions
- 1.
In a bowl, toss together the eggplant and oil, season with salt and pepper, and toss to coat evenly. Transfer to the air fryer and cook at 400°F, shaking the basket every 5 minutes, until the eggplant is caramelized and tender, about 15 minutes.
15 min
- 2.
Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.
5 min
- 3.
Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.
2 min
