Babagannush Meze Recipe
Babagannuş, a flavor unique to Hatay cuisine, is a cold appetizer. It is also consumed on the tables of Palestine, Syria and Lebanon. This appetizer, whose main ingredients are eggplant, pepper and yoghurt, is also known as 'abugannuş'. If you like the sooty taste of roasted vegetables, you can serve this recipe on your dinner table as an appetizer or salad, or as a side dish. Bon Appetit!
Ingredients:
For: 4 People
Prep: 20 Min
Cook: 15 Min
| Eggplant (Big Belt) | 3 Qty |
| Charleston Pepper (Big And Meaty) | 3 Qty |
| Red Pepper | 1 Qty |
| Dry Onion (Big) | 1 Qty |
| Tomato | 1 Qty |
| Garlic | 2 Clove |
| Pomegranate Syrup | 2 Tbsp |
| Olive Oil (Extra Virgin) | 1 Half Cup |
| Powdered Red Pepper | 1 Tsp |
| Chili Pepper (Pain) | 1 Tsp |
| Black Pepper | 1 Tsp |
| Salt | 1 Tsp |
| Lemon Juice | 1/2 Half Cup |
Steps:
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Pierce the eggplants in 6-7 places with the help of a toothpick and roast them in the charcoal pan of the stove until they soften.
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Roast the peppers and the tomatoes you cut into 2 in a charcoal pan until they soften.
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Make a slit in the middle of the roasted eggplants and take out the insides with the help of a spoon. Prepare floury and salted water in a deep bowl and leave the eggplants in this water for 1/2 hour.
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Take the aubergines, from which you get the bitter juice by squeezing between your palms, on the cutting board and chop them into tiny pieces.
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Cut the roasted peppers and tomatoes into cubes and add them to the eggplants.
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Saute the finely chopped onions and crushed garlic in hot olive oil.
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In a deep mixing bowl, add the roasted vegetables, roasted onions, garlic, spices and mix.
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Flatten the mixture on the serving plate with the back of a spoon and pour lemon juice and pomegranate syrup on it.
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You can serve the Babagannuş cold by garnishing it with finely chopped parsley, if desired. Bon Appetit!
25 Min
