Caramelized eggplant with harissa yogurt recipe to savour

Ingredients for Caramelized eggplant with harissa yogurt

• 340 g aubergine, cut crosswise into 1.25 cm thick slices, quartered

• 30 ml vegetable oil

• kosher salt and freshly ground black pepper

• 120 ml plain yoghurt (not Greek)

• 30 g harissa paste

• 1 garlic clove, grated

• 10 g honey

How to make Caramelized eggplant with harissa yogurt

1. In a bowl, toss together the aubergine and oil, then season with salt and pepper and mix until evenly coated.

2. Transfer the aubergine to the air fryer and cook at 200°C, shaking the basket every 5 minutes, until the aubergine is caramelised and tender, about 15 minutes.

3. Meanwhile, in a small bowl, whisk together the yoghurt, harissa, and garlic. Spread this mixture onto a serving plate.

4. Once the aubergine is cooked, pile it warm over the yoghurt and drizzle with honey just before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.