Gaziantep-style babagannus chops smoked eggplant and peppers into a rustic meze with a bright olive oil finish.
15 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roast the eggplants and peppers and peel them.
Chop the eggplants, peppers, tomatoes, and garlic and mix them with olive oil and lemon juice.
Finish the babagannus with parsley and serve.
Babagannuşu maydanozla tamamlayıp servis edin.
Babagannuş karışımını geniş tabağa alın, yeşillikler ezilmesin diye üstten bastırmayın.
💡 Tip: Chopping the eggplant by hand keeps the salad more lively than pureeing it.
🍽️ Serving suggestion: Serve warm or chilled with parsley on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~96
kcal calories
2
g protein
8
g carbs
6
g fat
16.3g
Sugar
12.8g
Fiber
13.8mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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