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.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 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.
Step 2
Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.
Step 3
Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.
Recipe notes
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