Caramelized Eggplant with Harissa Yogurt

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

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.