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The KILIG Kitchen · Global Cafes & Tapas
Eggplant with Harissa Yogurt
VGFNF
Ingredients
- Eggplant - 1 large (300 g), sliced into rounds
- Olive oil - 1 tbsp (15 ml)
- Salt - 1 tsp (5 g)
- Harissa paste - 1 tbsp (15 g)
- Yogurt - ½ cup (120 g)
- Lemon juice - 1 tsp (5 ml)
- Coriander - 1 tbsp (5 g), chopped
Method
- Brush eggplant with olive oil and salt.
- Steam 100°C for 5 min → Air Fry 190°C for 10 min.
- Mix yogurt, harissa, and lemon; spoon over eggplant. Garnish with coriander.
Chef's Notes
Steam keeps eggplant meaty; air fry adds deep roasted flavour.