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Babagannus

A smoky Turkish roasted eggplant salad mixed with charred red bell pepper, garlic, olive oil, and tangy pomegranate molasses.

50 minEasyServes 4140 cal/serving

TurkishAppetizerOvenVeganVegetarianMediterraneanLow CarbHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

  • 2 lbs globe eggplants
  • 1 red bell pepper
  • 2 garlic cloves, minced
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp pomegranate molasses
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

  1. 1

    Prick 2 lbs globe eggplants all over with a fork and place on a baking sheet with 1 red bell pepper.

  2. 2

    Roast in a 425F oven for 35 minutes until skins char and vegetables soften completely.

  3. 3

    Peel and discard charred skins, then place 2 lbs globe eggplants and 1 red bell pepper on a cutting board.

  4. 4

    Finely chop the cooked vegetables and transfer to a mixing bowl.

  5. 5

    Stir in 2 minced garlic cloves, 3 tbsp extra-virgin olive oil, 1 tbsp pomegranate molasses, 1 tbsp fresh lemon juice, and 1/2 tsp fine sea salt until thoroughly combined.

  6. 6

    Garnish with 2 tbsp finely chopped fresh flat-leaf parsley and serve.

Questions

How long does Babagannus keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Babagannus?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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