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–+ servings

Turkish Babagannus

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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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