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Baba ghanoush or Abagannuc; burnt eggplant salad with lemon, olive oil

Baba ghanoush; Abagannuc; burnt eggplant, tomatoes and peppers in garlic, olive oil and pomegranate molasses

Baba ghanoush or Abagannuc; burnt eggplant, tomatoes and peppers in garlic, olive oil and pomegranate molasses

This delicious salad or dip, Abagannuc or Baba ghanoush, is very popular in Antakya and Southern Turkish cuisine and one of our family favorites. It has many variations throughout the Middle East, where tahini maybe added or plain yoghurt and what to include or not include may invite heated debates! No matter how the finishing touch will be, the essence of this salad remains the same; the aubergines are traditionally cooked over open fire or over the burner to get the smoky flavor. The skin of aubergines and peppers burn and their flesh becomes soft, sweet and tender.

Kozmatik from home; a steel base with holes on it, a genius idea to cook/char grill the vegetables without much of a mess!

Kozmatik from home; a steel base with holes on it, a genius idea to cook/char grill the vegetables without much of a mess!

In Turkey, a very simple gadget called “Kozmatik” is used to cook the aubergines over the burner. It has a steel base with holes on it, a genius idea to cook the vegetables without much of a mess!

Leave the peeled eggplant fleshin the colander to drain its bitter juices.

Leave the peeled eggplant fleshin the colander to drain its bitter juices.

You can cook the aubergines a day ahead of time; just add ½ juice of lemon after mashing and combine well, that will help to retain its color. Cover and keep in the fridge until you make the salad. I also added a drizzle of pomegranate molasses as a dressing in this version; the smoky flavor of aubergines and peppers worked really well with pomegranate molasses. When in season, pomegranate seeds would also be lovely over this salad.

Abagannuc or baba ghanoush goes very well as part of a mezze spread or with any grills. I also love this dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside.

Abagannuc or baba ghannoush, a delicious smoky eggplant salad with a drizzle of pomegranate molasses.

Abagannuc or baba ghannoush, a delicious smoky eggplant salad with a drizzle of pomegranate molasses.

I hope you enjoy our version of Abagannuc or baba ghannoush, packed with flavor.

Afiyet Olsun,

Ozlem

5.0 from 1 reviews
Baba ghanoush-Abagannuc; burnt eggplant salad with garlic, olive oil
 
Abagannuc or baba ghanoush is a popular mezze or salad in southern Turkish cuisine, where eggplants are char grilled to get a delicious, smoky flavor. It has different versions throughout the Middle East. We'd like to add a little pomegranate molasses in our version for a tangy, sweet flavor. This salad / dip goes very well as part of a mezze spread or with any grills. I also love this dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside.
Author:
Recipe type: Turkish Mezzes, Salads
Cuisine: Regional Turkish Cuisine
Serves: 4
Ingredients
  • 2 medium aubergines / eggplants
  • 1 pointy red pepper or bell pepper
  • 3 small, ripe tomatoes
  • 1 clove of garlic, crushed with salt and finely chopped
  • Juice of ½ lemon
  • 30ml/2 tbsp. extra virgin olive oil
  • A drizzle (about 10ml/2 tsp) pomegranate molasses to decorate (optional)
  • Salt and freshly ground black pepper to serve
Instructions
  1. Line the base of your burners with a foil to protect, keeping only the burners exposed.
  2. Place the eggplants or aubergines and pepper directly over the burner on medium heat and roast for about 15 - 20 minutes, turning occasionally. (You can roast the tomatoes on a barbeque or on the oven at 200 C for about 20-25 minutes, as it can get quite messy over the burner.)
  3. If you prefer not to have the smoky flavor, you can also score the aubergines with a knife in few places and bake on a baking tray for 50 – 60 minutes. In this case, turn them around every 20 minutes or so that they would cook evenly. Pepper would need about 35-40 minutes to cook in the oven and chargrill.
  4. If you are cooking over the burner, use metal tongs to turn the aubergines and pepper around so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is burnt and the flesh is soft.
  5. Remove the cooked aubergines, tomatoes and the pepper to a colander to allow them to cool. Once cool, peel and discard their burnt skin and leave them in the colander to drain aubergine’s bitter juices. I like to gently squeeze the aubergine flesh to drain as much water as possible.
  6. Chop the flesh of the aubergine, pepper and tomatoes coarsely and mash them with a fork.
  7. Place the flesh in a bowl and stir in the chopped garlic, lemon juice and the extra virgin olive oil, combine well. Season with salt and freshly ground black pepper.
  8. When serving, drizzle with pomegranate molasses over (if you prefer to) and give a gentle mix; its tangy flavor works really well with the smoked aubergine and peppers.
 

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24 Responses to Baba ghanoush or Abagannuc; burnt eggplant salad with lemon, olive oil

  1. jaz July 14, 2014 at 2:41 pm #

    this looks wonderful. i love good baba ghannoush.the best i ever tasted was prepared by a turkish woman in toronto. she roasted the eggplant and just added lemon, oil and salt and pepper. it had a rich roasted flavor and was heavenly.

    • Ozlem Warren July 14, 2014 at 7:35 pm #

      Thank you Jaz, simplicity is the key I think; a few good ingredients, a nice dressing and you get a smashing dish – that’s how i feel about baba ghanoush. Glad you enjoyed yours!

  2. Joy @MyTravelingJoys July 14, 2014 at 7:28 pm #

    Yum! I just wish we lived closer to each other. I’d bring dessert over! 😉

    • Ozlem Warren July 14, 2014 at 7:33 pm #

      Oh, how I wished too Joy! Your desserts are the best 🙂

  3. senior dogs abroad July 15, 2014 at 1:51 am #

    Özlem’ciğim, Smoked aubergine salad is one of my standard mezes but I’ve never added red pepper or tomatoes. Imagine that! Brilliant. I’m going to put the two patlıcan in the fridge to work today. Thanks for this recipe. Öptük. Jolee

    • Ozlem Warren July 15, 2014 at 9:11 am #

      Merhaba Jolee, rica ederim, always a pleasure : ) Addition of sweet long pointy peppers – sivri kirmizi biber – and a few juicy tomatoes really complement the eggplants, patlican, hope you enjoy it. Cok sevgilerimle, Ozlem x

  4. Peri's Spice Ladle July 15, 2014 at 4:48 am #

    Delightful to have this recipe, Ozlem, it’s one of the few ways I enjoy eating aubergine. A must try:) xxPeri.

    • Ozlem Warren July 15, 2014 at 9:12 am #

      Thanks dear Peri, I know aubergine is not your most favorite veg – I am delighted that you may enjoy it this way : ) Ozlem xx

  5. Turkey's For Life July 15, 2014 at 7:00 pm #

    Really, what would the world do if aubergines didn’t exist?! That’s what I always think, anyway. 😉 This looks like a lovely version.
    Julia

    • Ozlem Warren July 15, 2014 at 8:31 pm #

      Thanks Julia, do enjoy every way of cooking aubergine, glad you liked this one : )

  6. TheKitchenLioness July 20, 2014 at 9:57 am #

    Dear Ozlem, I came here from “Cuisine de provence” and I must say that I am very happy I did. Love your recipes and your blog – so many great ideas and photos – your recipe for baba ghanoush withthe final touch of pomegranate molasses sounds wonderful – these ingredienst are also easy to find in Turkish markets around here so I am looking forward to following you along and trying out some of your lovely recipes! Thanks for sharing!
    Andrea

    • Ozlem Warren July 21, 2014 at 11:29 am #

      Merhaba Andrea, so lovely to get your note, many thanks! I am a huge fan of “Cuisine de Provence” and I am glad our paths crossed, so delighted that the recipes may inspire you, hope you enjoy them. My best wishes, Ozlem

  7. BacktoBodrum July 21, 2014 at 6:54 am #

    Hi Ozlem, I’ve never added roasted papers but now you suggest it, of course it is a perfect addition.

    • Ozlem Warren July 21, 2014 at 11:27 am #

      Thanks BB, the sweetness of the peppers work really well with aubergines, hope you enjoy it. Cok selamlar, Ozlem

  8. Kim July 29, 2014 at 2:45 pm #

    Wow, I would love one of those kozmatiks! I can’t find much about it. Do you know where one might be able to buy one online?

    • Ozlem Warren July 29, 2014 at 7:36 pm #

      Merhaba Kim, I am afraid this is quite a local, simple gadget – not sure you can find online. If you have a Turkish or Middle Eastern store nearby, they may carry though. If you ever travel back to Turkey, it really is worth getting – such a good value and you get a lot of use!

    • Cali February 12, 2016 at 5:14 pm #

      http://Www.tuluumba.com has them.

      • Ozlem Warren February 12, 2016 at 5:48 pm #

        Thank you Cali, good to know! x

  9. John Smithe September 24, 2014 at 11:29 pm #

    Merhaba Ozlem-hanim-
    Big fan of your site and thanks for all the wonderful recipes you’ve shared (and extra inches to my waist!). I’m afraid I can’t find the Kozmatik locally here in the States either, although I will be traveling to Istanbul in near future. If I can’t find it anywhere online, do you happen to know which stores in Istanbul might carry it? Thanks!

    • Ozlem Warren September 25, 2014 at 9:04 am #

      Merhaba John,

      Many thanks for your kind note, I am delighted to hear you are enjoying the recipes : ) Re Kozmatik, unfortunately it is hard to find abroad. it is actually such a simple gadget, a simple steel base with holes in it. In Istanbul I would look at the small scale kitchenware and copper ware shops just outside of Spice Market. Some supermarkets also carry it too, though mainly small scale kitchenware shops. All the best, have a wonderful time in Istanbul!

  10. Hope January 8, 2017 at 1:01 am #

    I am trying to prepare your recipe as I type! I lived in Adana for 2 years and had some if the most delicious food along with falling in love with the people and culture. I miss it so much so I hope this turns out well!

    • Ozlem Warren January 8, 2017 at 3:35 pm #

      Merhaba Hope, how lovely to find your note, do hope you enjoyed making babaghanounsh and it brought happy memories of your time in Adana, afiyet olsun!

Trackbacks/Pingbacks

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    […] To get the smoky flavor for the eggplants, I highly recommend roasting them over a coal fire (here’s how to roast the eggplant over the burner) or over the gas burner (In Turkey, a very simple gadget called “Kozmatik” is used to cook the […]

  2. Mozaik Bahçe - your own pantry and produce from Hatay - September 7, 2016

    […] influences from around the world. Dishes include spicy meze-like foods such as hummus and baba ghanoush, a dish made from eggplants, garlic and parsley. The city is also known for its kebabs […]

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