Preparation 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. Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate. Pile the warm eggplant over the yogurt and drizzle with the honey just before serving. Recipe excerpted with permission from Clarkson Potter Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer © 2018 Ben Mims. Photographs by Denny Culbert. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Buy the full book from Amazon.