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Caramelized Eggplant with Harissa Yogurt

Name: Caramelized Eggplant with Harissa Yogurt
Cuisine: middle_eastern
Ingredients: 1 medium eggplant (about 3/4 pound), cut crosswise into 1/2-inch-thick slices and quartered; 2 tablespoons vegetable oil; Kosher salt and freshly ground black pepper; 1/2 cup plain yogurt (not Greek); 2 tablespoons harissa paste; 1 garlic clove, grated on a Microplane grater; 2 teaspoons honey

A small grocery run gets this on the table.

Ingredients

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directions

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.
2.
Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.
3.
Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.

Recipes sourced from Epicurious.com.

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