Inspired by Gaziantep's charred-vegetable tradition, this fiery sauce is made by air-frying aubergine and red peppers until the skins blacken, then mashing them with pomegranate molasses and chilli flakes. Serve it alongside grilled meats or other meze.
Place the aubergine and red pepper in the air-fryer basket and cook, turning once, until the skins blacken and the flesh softens.
Once the vegetables have cooled slightly, peel off the blackened skins and remove the seed cores, keeping the flesh in a bowl.
Mash the charred aubergine and pepper together with chopped garlic, olive oil, pomegranate molasses, chilli flakes and salt using a fork, keeping the texture slightly chunky.
Make the sauce at least 30 minutes before serving and let it rest at room temperature so the flavours meld. It keeps in a sealed container in the fridge for 4 days.
If you cannot find pomegranate molasses, a mix of lemon juice and a pinch of sugar works as a substitute; the flavour is sharper but still balanced.
Admin DadaGastro · verified in test kitchenKırmızı 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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