Airfryer-roasted eggplant pickle is an Armenian winter relish made by mixing charred eggplant with garlic and vinegar and jarring it. Roasting the eggplant to just the right point without ruining its texture takes a careful eye, especially the first time.
Prick the whole eggplants a few times with a fork and roast at 200°C for 25 minutes until the skins wrinkle and the flesh softens. If you do not have an airfryer, roast for the same time in an oven preheated to 200°C.
Peel the roasted eggplants and chop them roughly, then mix with the garlic, vinegar, olive oil, pepper flakes and salt.
Pack the mixture into clean jars and chill in the fridge for at least 4 hours before serving.
Do not over-roast the eggplant; if it gets too soft it will fall apart in the pickle. Let the mixture cool completely before sealing the jars. Allergens: this recipe contains none of the main allergen groups.
Replacing part of the vinegar with pomegranate molasses gives the pickle a sweet-tart balance; a touch used in some regional versions.
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