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.

　　

Ingredients

2 servings

　　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

　　

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 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.