Babagannus
A smoky Turkish roasted eggplant salad mixed with charred red bell pepper, garlic, olive oil, and tangy pomegranate molasses.
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
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1
Prick 2 lbs globe eggplants all over with a fork and place on a baking sheet with 1 red bell pepper.
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2
Roast in a 425F oven for 35 minutes until skins char and vegetables soften completely.
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3
Peel and discard charred skins, then place 2 lbs globe eggplants and 1 red bell pepper on a cutting board.
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4
Finely chop the cooked vegetables and transfer to a mixing bowl.
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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.
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6
Garnish with 2 tbsp finely chopped fresh flat-leaf parsley and serve.