Best Turkish Babagannus

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Turkish Babagannus

Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 196kcal


  • 3 medium eggplants
  • 2 medium tomatoes
  • 2 long green peppers
  • 1 sweet red pepper
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 tbsp lemon juice freshly squeezed
  • Salt
  • Pepper
  • Chopped parsley for serving optional


  • Arrange the vegetables in a baking tray lined with waxed paper. Make a few holes in the vegetables with a knife to escape the steam.
  • Roast the vegetables in the oven at 220°C/430°F. After 30 minutes, take the tomatoes and peppers out of the oven. Transfer them to the container with a lid and cover the lid.
  • After the eggplants are roasted for an extra 15 minutes, remove them from the oven and set them aside to cool. In the meantime, you can peel the skins of other vegetables.
  • Chop the peeled vegetables, then transfer them to the mixing bowl.
  • Add the remaining ingredients to the bowl, then mix them well.
  • You can sprinkle chopped parsley on it before serving.
  • Serve cold with bread slices.


Calories: 196kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 1149mg | Fiber: 13g | Sugar: 19g | Vitamin A: 1827IU | Vitamin C: 122mg | Calcium: 50mg | Iron: 1mg

Tips, Notes & Substitutes:

Babagannus is a delicious grilled eggplant salad from Turkey. It is made with roasted, peeled, and chopped eggplants, tomatoes, and red peppers. The eggplants are mixed with garlic, olive oil, spices, and sometimes vinegar. This salad is best served at room temperature or chilled.

There are a few tips and tricks to making the perfect babagannus. 

  • If you want a Babagannus as close to its original recipe, you can grill your vegetables on an open fire. This will add a smoked flavor and make them even more delicious.
  • Babagannush is a salad that will be very compatible with meat dishes. 
  • Make sure to use fresh, ripe eggplants. They should be firm but not hard and have smooth, shiny skin. They will be too soft and difficult to grill if they are too ripe. 
  • After roasting the vegetables, place them in a bowl and cover them with a lid or plastic wrap. This will help them steam and make it easier to peel.
  • If you can’t find fresh eggplants, you can substitute them for canned ones, but make sure to drain them well.
  • Babagannus has various names according to the ingredients used. This variant is usually made around Hatay (a city south of Turkey on the Syrian border). It’s up to you to diversify it; you can add roasted onions or tahini! Feel free to experiment!

With these tips, you’ll make the perfect babagannus every time!

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