A staple of Azerbaijani tables, this mezze is made by mashing roasted eggplant with walnuts, garlic and mint. This version uses an air fryer and less oil, making it lighter and lower in calories.
Prick the eggplants with a fork and rub them with a thin layer of olive oil.
Place the eggplants in the air-fryer basket and cook at 200°C / 390°F for 20 minutes, turning them occasionally, until the skins are wrinkled and the flesh is tender. If you do not have an air fryer, roast them in a preheated 200°C / 390°F oven for the same amount of time.
Once the eggplants have cooled slightly, peel them and mash the flesh with a fork. Mix in the walnuts, crushed garlic, dried mint, lemon juice and salt.
Serve the mezze with slices of whole-grain lavash.
Let the eggplants cool for a few minutes before peeling to avoid burning your hands. For the best flavor, make the mezze at least 30 minutes before serving. Contains wheat (gluten) and tree nuts (walnuts).
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