Babagannoush Meze Recipe

The Smoky Flavor Heritage of Fire, Embers, and the Mediterranean

Babagannoush is one of the most distinctive mezes of the Mediterranean region, shaped by fire and embers. Its origins trace back to the cuisines of Antakya and Aleppo, and over time it found its way onto Ottoman tables, where it was featured in palace kitchens as a “smoky, ember-kissed meze.”

Legend has it that this dish—born from the simple preparation of smoked eggplant on village tables—became so beloved that it was frequently enjoyed by pashas, palace guests, and soldiers embarking on long military campaigns. When the deep aroma of embers combines with the fruity character of olive oil and the silky texture of tahini, Babagannoush transforms into a cultural ambassador that carries the warmth of the Mediterranean to the table.

Still known in many regions today as the “meze of fire,” Babagannoush continues to hold a strong presence on New Year’s tables as both a traditional and powerful flavor element.

What Makes Babagannoush Special?

• Gains its character from the smoky aroma of fire-roasted eggplant

• The balance of tahini and lemon gives the meze both lightness and a creamy texture

• The ember flavor combined with olive oil represents Anatolia’s deep-rooted fire culture

• Served in Ottoman cuisine as both a meze and an appetite-enhancing accompaniment to hot dishes

Ingredients (Serves 4–6):

• 3 large eggplants (preferably meaty and deep purple)

• 2 red kapia peppers

• 2 cloves garlic, crushed

• 2 tablespoons tahini

• 3 tablespoons olive oil (Hatay or Kilis olive oil recommended)

• Juice of 1 lemon

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon cumin (Gaziantep cumin is ideal)

Optional:

• Chili flakes, sumac, pomegranate seeds

For garnish:

• Chopped parsley

• Extra olive oil for drizzling

Preparation:

1. Roast the eggplants and peppers.
Roast the eggplants and kapia peppers over an open flame, in the oven, or on a grill. For the most intense aroma, direct flame roasting is recommended. Peel the skins and gently squeeze to remove excess bitterness and moisture.

2. Finely chop the vegetables.
Finely chop the eggplants and peppers with a knife. In traditional Babagannoush preparation, hand-chopping gives the meze its signature texture.

3. Combine tahini, lemon, and garlic.
In a bowl, mix the tahini, lemon juice, and crushed garlic. This mixture forms the creamy, binding base of the meze.

4. Add the spices.
Add salt, black pepper, and cumin. Cumin is the key aromatic that enhances the smoky flavor.

5. Combine with the roasted vegetables.
Add the chopped eggplants and peppers to the tahini mixture. Slowly drizzle in the olive oil to create a glossy, silky texture.

6. Serve.
Transfer the Babagannoush to a serving plate, drizzle with olive oil, and garnish with chili flakes, sumac, or pomegranate seeds for a more vibrant presentation.

Aromatic Touch with a LAVA Cast Iron Pan

Babagannoush’s signature smoky aroma can be intensified with LAVA cast iron cookware.

Lightly caramelize the vegetables:
After roasting, gently sauté the eggplants and kapia peppers for 1–2 minutes in a LAVA one-piece cast iron round frying pan. This process releases the vegetables’ natural sugars and adds a subtle sweetness and deeper aroma to the meze.

Warm the spices to release their fragrance:
Heating cumin and chili flakes in a cast iron pan for 5–6 seconds creates a warm spice profile that perfectly complements Babagannoush’s smoky character.

Babagannoush: A Flavor That Carries the Mark of Fire to the Table

With the scent of embers, the warmth of tahini, and the Mediterranean abundance of olive oil, Babagannoush brings both a traditional and modern touch to New Year’s tables. Loved in Ottoman palace cuisine, this meze becomes richer, deeper, and more characterful when paired with a LAVA cast iron pan.