Registered as Hatay Abugannuş in 2026, the dish is also encountered under names such as Babagannuş, Babagannuç and Abagannuş. Its route through the Levant and Hatay is reflected in a local formula that combines roasted eggplant with tomato and distinctly hot Samandağ peppers—without tahini. The registered method calls for chopping the roasted vegetables with a knife or zırh until cohesive but still textured.
Hatay Abugannuş — Recipe Card
Hatay Roasted Eggplant, Tomato and Samandağ Pepper Meze
Makes 4 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Hatay Abugannuş
Prepare the vegetables
Wash the eggplants, peppers and tomatoes thoroughly under running water and dry them. Heat the oven to 200°C/400°F. Line a rimmed tray and prick the eggplants several times.
Roast until smoky
Arrange the whole vegetables on the tray. Roast for about 30 minutes, turning once, until the skins are blistered and charred and the eggplants collapse when pressed. Give firm eggplants another 5–10 minutes if needed.
Peel and drain
Cool for 5 minutes. Peel the vegetables; discard the eggplant stems, pepper stems and loose seeds, and tomato cores. Let excess liquid drain away without squeezing the flesh dry.
Chop by hand
Pile the peeled vegetables on a board and chop with a chef's knife or cleaver for about 3 minutes, until the mixture is cohesive yet visibly coarse. Do not blend.
Season the meze
Transfer to a bowl. Add the finely grated garlic, olive oil, pomegranate molasses and salt, then fold together thoroughly.
Rest and serve
Spread on a shallow plate and rest for 15 minutes so the flavors settle. Serve cool or at room temperature, keeping within the food-safety limits in the storage note.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/hatay-roasted-eggplant-and-pepper-dip-abugannus. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
Make it work in your kitchen
Ingredient Substitutions
These swaps change flavor or texture as described. Keep the original ingredients for the closest version of the dish.
Pomegranate molasses
If unavailable, omit it and add lemon juice gradually to taste. This is a flavor adjustment, not a like-for-like replacement: the result will be less fruity and less sweet.
A few helpful kitchen notes
Registered formula
The registered four-serving formula uses 3 medium eggplants, 5 Samandağ peppers, 3 medium tomatoes, 3 garlic cloves, 75 ml olive oil, 30 ml pomegranate molasses and 8 g salt.
Pepper substitution
Samandağ peppers define the registered dish. If unavailable, 1 red Fresno and 4 red Anaheim peppers of similar total weight make a practical milder version, but it is not the registered formula.
Heat level
Heat level: spicy. Samandağ pepper is a hot geographical-indication pepper; removing loose seeds softens the heat only slightly.
Texture
For the correct texture, use a knife or zırh and stop while small pieces remain. A food processor produces a thin purée.
Diet and allergens
The base recipe is vegan. Check the label on packaged pomegranate molasses for additives and allergen or cross-contact statements; no gluten-free claim is made here.
Food safety
Refrigerate within 2 hours of preparation, or within 1 hour when the temperature is above 32°C/90°F. Use a shallow covered container.
How to store and reheat Hatay Abugannuş
Refrigerate in a shallow covered container within 2 hours (1 hour above 32°C/90°F) and use within 3 days. Serve cool or at room temperature; reheating is unnecessary. Freezing is not recommended because the tomato and eggplant become watery.
Hatay Abugannuş: questions and answers
How is Hatay Abugannuş different from baba ganoush?
This registered Hatay version contains roasted tomato and hot Samandağ peppers and does not contain tahini.
Must I use Samandağ peppers?
They are required for the registered product and provide its characteristic heat. A substitute is practical outside Hatay but changes the dish's authenticity.
Can I use a blender?
It is not recommended. Hand-chopping preserves the coarse roasted texture and prevents a watery purée.
Can I make it ahead?
Yes. Make it up to one day ahead, refrigerate, and let it stand out for 15–20 minutes before serving, while observing the two-hour safety limit.
