Turkish cuisine · Salads & Mezze

Abagannuş (Eggplant Mezze)

Flame-roasted eggplants from Hatay, mashed with tahini, pomegranate molasses and garlic.

Ingredients · for 4 servings

• 3 large eggplants
• 3 tbsp tahini
• 2 tbsp pomegranate molasses
• 2 cloves garlic
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 bunch parsley
• 1 tsp Aleppo pepper (pul biber)

Instructions

1. Pierce the eggplants several times with a fork and place directly over an open gas flame or under a hot grill.
2. Roast all over for 20–25 min., turning several times, until the skin is black and blistered and the flesh gives completely when pressed — this is exactly where the smoky flavor comes from.
3. Let the hot eggplants rest in a covered bowl for 10 min., then peel off the charred skin and drain the flesh in a sieve for 15 min. so the paste doesn't turn watery.
4. Roughly chop the flesh with a fork or knife — don't purée it, the texture is part of the dish — and transfer to a bowl.
5. Stir in the garlic crushed with salt, tahini, lemon juice and pomegranate molasses, and work in 2 tbsp olive oil until the mixture turns pale and creamy; season with salt.
6. Spread flat on a plate, drizzle with the remaining olive oil and a little pomegranate molasses, sprinkle with Aleppo pepper and chopped parsley, and serve lukewarm or cold.