Step 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 400°F, shaking the basket every 5 minutes, until the eggplant is caramelized and tender, about 15 minutes.

Step 2

Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.

Step 3

Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.