Caramelized Eggplant With Harissa Yogurt

• 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

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 400u0b0F, shaking the basket every 5 minutes, until the eggplant is caramelized and tender, about 15 minutes.
2. Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.
3. Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.

eggplant, vegetable oil, kosher salt, plain yogurt, harissa paste, garlic, honey

Taken from www.epicurious.com/recipes/food/views/air-fryer-caramelized-eggplant-with-harissa-yogurt (may not work)