This recipe may sound simple (and it is!) but it is incredibly delicious and is one I come back to time and time again as the perfect accompaniment for any meal. It is so quick to make that I even whip it up sometimes for a quick snack.
Using an air fryer is an absolute dream, and you may have heard me say it a thousand times, but I’ll say it again. If you don’t have one – get one!
It still feels like magic to me the way an air fryer works. It creates perfect, crispy food as though you had deep fried it, but is so much healthier for you because it’s not drenched in all that oil. They work by circulating really hot air down and around the food quickly. The rapid circulation is what makes the food crisp and simulates frying.
It’s also far safer to use as you don’t have large quantities of hot oil that can catch fire or spill at any moment.
Eggplant pairs beautifully with harissa, which is no surprise really as it comes from India originally and travelled through the world with Persian and Arab traders. It has been used in cooking in the middle east for centuries.
Air-Fried Eggplant Slices
Eggplants natural flavours are delicious, which is why I air fry them with nothing more than a little oil and salt and pepper. It comes out so beautifully, crispy on the outside and then the inside just melts in your mouth.
The harissa yoghurt is wonderful to dip the eggplant in, and the small amount of honey gives it a nice little sweet kick too.
It really is the perfect side dish, snack, or even a lovely amuse bouche if you’re having friends over for a meal. Give it a go, you won’t regret it.
2 medium eggplant, quartered and cut crosswise into ½-inch-thick slices
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper, to taste
½ cup plain yogurt
2 tablespoons harissa paste
2 garlic clove, grated
Toss the eggplant slices with the vegetable oil, salt, chili and pepper in a large bowl until well coated.
Arrange the eggplant slices in the air fryer basket and air fry at 400ºF (204ºC) for about 15 minutes until golden brown. Turnthe eggplant slices during cooking prosses.
Meanwhile, make the yogurt sauce by whisking together the yogurt, harissa paste, and garlic in a small bowl.
Spread the yogurt sauce on a platter, and pile the eggplant slices over the top. Serve as a snack