This roasted eggplant sauce is made by cooking eggplant in an air fryer until charred, then blending it smoothly with walnuts, garlic, and olive oil. It is a ketogenic sauce without grain-based thickeners. You can also use leftover roasted vegetables in this recipe.
Pierce the eggplants with a fork.
Preheat the air fryer to 200°C / 390°F. Place the eggplants in the basket and cook for 30 minutes, turning occasionally, until the skins are blackened and the flesh is soft. If you do not have an air fryer, roast them in a preheated oven at 200°C / 390°F for 40 minutes for the same result.
Let the eggplants cool; they are harder to peel while hot.
Peel the eggplants. Blend the flesh with the garlic, walnuts, olive oil, lemon juice, salt, and red pepper flakes until smooth.
Pierce the eggplants before cooking or they may burst in the air fryer. Let them cool completely before peeling; hot eggplant can burn your hands and is harder to peel. Allergen: contains tree nuts (walnuts).
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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