All recipes
The KILIG Kitchen · Indian Snacks & Street Food
Caramelised Eggplant with Harissa Yogurt
VGFNF
Ingredients
- Eggplant - 1 medium, sliced into rounds
- Olive oil - 2 tbsp (30 ml)
- Salt - 1 tsp (5 g)
- Harissa - 1 tbsp (15 g)
- Yogurt - ½ cup (120 g)
- Lemon juice - 1 tsp (5 ml)
Method
- Brush eggplant with oil, sprinkle salt.
- Air Fry at 190°C for 10-12 min until soft and caramelised.
- Mix yogurt, harissa, lemon juice into a dip.
Chef's Notes
North African twist with smoky spice and cool yogurt.
Serving Suggestions
Top with pomegranate seeds and herbs.