Babagannuş — Hatay Roasted Eggplant and Pepper Meze

Hatay babagannuş brings charred eggplant together with peppers and tomatoes. The vegetables are chopped rather than blended smooth, preserving the flavor of the fire and a pleasantly rough texture. Some households add pomegranate molasses; here lemon gives a clean finish.

Serves 4–6 | Prep 15 minutes | Cook 30 minutes

Ingredients

• 3 medium eggplants (about 800 g)

• 2 red peppers and 2 green peppers

• 2 ripe tomatoes, finely diced

• 2 garlic cloves, crushed

• 3 tablespoons olive oil

• 1 tablespoon lemon juice, to taste

• 2 tablespoons chopped parsley

• Salt and pul biber

Method

1. Char eggplants and peppers over flame or under a hot broiler, turning until blackened and tender. Cover peppers 10 minutes to loosen skins.

2. Peel vegetables. Drain eggplant briefly, then chop with a knife into coarse pieces; chop peppers similarly.

3. Fold in diced tomato, garlic, olive oil, lemon, parsley, salt and pul biber. Taste and adjust the acidity.

4. Rest 20 minutes, then serve at room temperature with warm flatbread.

Kitchen note: Charring is essential. If using a broiler, get the skins truly blistered before peeling; do not purée the mixture.