Inspired by Gaziantep’s tradition of charred vegetables, this spicy dip is made by mashing eggplant and red bell pepper, charred in an air fryer until their skins darken, with pomegranate molasses and Turkish red pepper flakes. Serve it as a meze alongside kebabs and grilled meats.
Place the eggplant and red bell pepper in the air fryer basket. Cook, turning them 1 time halfway through, until their skins are darkened and the insides are tender.
Let the vegetables cool slightly. Peel off the darkened skins, remove the seeds, and place the flesh in a bowl.
Mash the roasted eggplant and pepper with the chopped garlic, olive oil, pomegranate molasses, Turkish red pepper flakes, and salt using a fork, leaving the texture slightly coarse.
Prepare the dip at least 30 minutes before serving and let it rest at room temperature so the flavors can blend. It can be stored in a covered container in the refrigerator for 4 days.
Kırmızı biberleri patlıcanla aynı sürede çıkardım ama biberler daha ince olduğu için kabukları erken kömürleşti, hafif acı bir tat bıraktı. Bir dahaki sefere biberleri birkaç dakika sonra sepete eklemeyi düşünüyorum, tarif yine de lezzetliydi.
Patlıcanları airfryer sepetinde tek sıra dizmeyince ortadakiler tam kararmadı, bu yüzden ikinci partide daha seyrek yerleştirdim. Sonuç olarak sos güzel oldu ama ilk denemede kıvamı biraz sulu kaldı, ikinci köz turunda daha iyi bağlandı.
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