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Turkish Babagannus

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 196 kcal
Course: Others

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Chop the peeled vegetables, then transfer them to the mixing bowl.
  5. Add the remaining ingredients to the bowl, then mix them well.
  6. You can sprinkle chopped parsley on it before serving.
  7. Serve cold with bread slices.

Nutrition Information

Calories 196kcal (10%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 14mg (1%) Potassium 1149mg (33%) Fiber 13g (52%) Sugar 19g (38%) Vitamin A 1827IU (37%) Vitamin C 122mg (136%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 196

% Daily Value*

Calories 196kcal 10%
Carbohydrates 31g 10%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 14mg 1%
Potassium 1149mg 24%
Fiber 13g 52%
Sugar 19g 38%
Vitamin A 1827IU 37%
Vitamin C 122mg 136%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.