1
Prick the eggplants
5 minPrick the eggplants all over with a fork.
Sauce
Roasted eggplant sauce is a breadcrumb-free ketogenic sauce made by turning air-fryer-charred eggplant into a smooth blend with walnuts, garlic and olive oil. You can also use up leftover roasted vegetables by folding them into this recipe.
Step by Step
How to make it?
2
Roast in the air fryer
30 minPreheat the air fryer to 200°C, place the eggplants in the basket and cook, turning occasionally, for 30 minutes until the skins char and the flesh softens. If you don't have an air fryer, a preheated oven at 200°C gets the same result in 40 minutes.
3
Let them cool
10 minLet the eggplants cool — peeling them while hot is difficult.
4
Make the sauce
8 minPeel off the skins and blend the flesh together with the garlic, walnuts, olive oil, lemon juice, salt and red pepper flakes into a smooth sauce.
Reminder
Prick the eggplants — otherwise they can burst inside the air fryer while cooking. Always let them cool before peeling, or the hot flesh can burn your hands and become harder to peel. Allergens: contains tree nuts (walnut).
Editor's Note Editörün Notu
If you have leftover roasted peppers or zucchini on hand, you can add them to the eggplant and blend together; the flavour and texture will shift slightly depending on what you use.
Admin DadaGastro · verified in test kitchen
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Patlıcanları 30 dakika yerine 35 dakikada çıkardım çünkü büyük boyluydular, içleri tam istediğim gibi köz gibi yumuşamıştı. Ceviz miktarını biraz artırınca sos daha kremamsı oldu.
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