Caramelized Eggplant with Harissa Yogurt

Caramelized Eggplant with Harissa Yogurt
Caramelized Eggplant with Harissa Yogurt
Years ago while working in the test kitchen of Saveur magazine, I fell in love with a technique for cooking eggplant that involved deep-frying small pieces until caramelized and tender. The process produced an ethereally smooth, custard-like texture in the eggplant, but also made it pretty greasy, something I just dealt with by dabbing at it with what seemed like an entire roll of paper towels. I was so happy when I tried that same technique in the air fryer, and this has become one of my favorite recipes in the book. Not only do I get an equally wonderful texture, but I have a healthier version without anywhere near the mess to clean up anymore. Try it, and I think you’ll be a convert, too.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 2 servings
Eggplant Yogurt Vegetarian Vegetable Side Healthy Air Fryer
  • 2 tablespoons vegetable oil
  • kosher salt and freshly ground black pepper
  • 2 teaspoons honey
  • 1 medium eggplant (about 3/4 pound), cut crosswise into 1/2-inch-thick slices and quartered
  • 1/2 cup plain yogurt (not greek)
  • 2 tablespoons harissa paste
  • 1 garlic clove, grated on a microplane grater
  • Carbohydrate 18 g(6%)
  • Cholesterol 8 mg(3%)
  • Fat 16 g(25%)
  • Fiber 4 g(18%)
  • Protein 4 g(8%)
  • Saturated Fat 2 g(11%)
  • Sodium 627 mg(26%)
  • Calories 224

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.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy