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.
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Reviews (4)
Back to TopI have made this twice - it's wonderful and foolproof. I preheated the air fryer for 5 minutes at 400 degrees, put the eggplant in the basket and shook the basket only once halfway through the 15-minute cooking time. I did use Greek yogurt by mistake second time and I couldn't tell the difference, not sure why that is important. I forgot the honey both times, and I can see that it would add something but the recipe is amazing even without.
cinematch
Los Angeles
3/25/2019
This was absolutely delicious and really pretty. I followed the recipe with one exception - I air-fried the eggplant twice as long to get it to caramelize (still making sense of my air fryer). Served in a large flat bowl, with romaine leaves in a third of the bowl, and sprinkled with fresh chopped Italian parsley, with some fresh sourdough. It could have been a meal in and of itself. This recipe will become part of a regular rotation.
ajv1
Boston, MA
3/12/2021
What a revelation~ to have luscious eggplant with little oil! In the yogurt I used sambal as I only had green harissa and wanted the pink color. The air fryers that I have experienced are really "loud", but it was only 15 minutes and I decided it was worth it. Fab
Anonymous
Madison WI
4/24/2024
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