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
For the babagannus prep, set out a wide bowl and strainer so washed ingredients do not water down and spoil the texture.
Char the eggplants and peppers, then peel off their skins.
Chop the eggplant, peppers, tomatoes and garlic, then mix with olive oil and lemon juice.
Finish the babagannus with parsley and serve.
Transfer the babagannus mixture to a wide plate and do not press down from the top, so the greens are not crushed.
💡 Tip: Chopping the eggplant with a knife instead of using a blender leaves a livelier texture.
🍽️ Serving suggestion: Serve warm or cold with parsley sprinkled over the 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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