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