A staple meze of Azerbaijani tables, badımcan mashes roasted eggplant with walnut, garlic and mint. In this recipe the eggplant is roasted in the airfryer with minimal oil, making it lighter and lower in calories.
Pierce the eggplants with a fork and rub them with a thin layer of olive oil.
Place the eggplants in the airfryer basket and roast at 200°C for 20 minutes, turning occasionally, until the skins wrinkle and the insides soften. If you do not have an airfryer, you can roast them for the same time in an oven preheated to 200°C.
Peel the cooled eggplants and mash the flesh with a fork, then mix with the walnut, crushed garlic, dried mint, lemon juice and salt.
Serve the meze together with wholegrain lavash.
Let the eggplants cool for a few minutes before peeling, they can burn your hands while hot. Preparing the meze at least 30 minutes before serving lets the flavours settle. Allergens: contains tree nuts (walnut).
Almonds can be used instead of walnuts, giving a lighter, less oily result.
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