Artichokes in Olive Oil
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
Hatay style
Last updated:
Last updated:
Baba Ganoush
Babagannuş
Coarsely chopped charred eggplant, peppers and tomato with garlic, olive oil and lemon.
- Prep
- 20 min
- Cook
- 35 min
- Rest
- 30 min
- Total
- 1 hr 25 min
- Servings
- 6
Ingredients
Method
Prick eggplants and place with peppers and tomatoes on a metal tray under a hot grill/broiler. Turn with tongs until skins blister and vegetables soften. Remove tomatoes and peppers as ready; eggplants may take 25–35 minutes. Ventilate the kitchen.
Cover peppers in a bowl for 10 minutes. When safe to handle, peel all vegetables, discard pepper seeds and drain the eggplant briefly. Coarsely chop by hand.
Fold in garlic, oil, lemon, parsley, salt and pul biber. Taste and adjust lemon and salt.
Rest 20 minutes and serve. Refrigerate leftovers promptly in a covered container.
Cooking guidance
Hatay has versions of this meze using pomegranate molasses; this recipe has a lemon finish. Chop the roasted vegetables by hand to retain some texture.
Related recipes
Eggplant and Pepper in Tomato Sauce
Tender browned eggplant and green peppers dressed with a chunky garlic-tomato sauce.
Fresh Cowpeas in Olive Oil
Fresh cowpea pods gently braised with tomato, garlic and olive oil.
Leeks in Olive Oil
Tender leek pieces, carrot and rice in a gentle lemon and olive-oil cooking liquid.
Olive-Oil Stuffed Eggplant
Tender eggplants filled with soft onion, garlic and tomato, baked in olive oil.
Spicy Tomato Meze
Finely chopped tomatoes, peppers, onion and parsley with a spicy, tangy dressing.
Stuffed Zucchini Blossoms
Delicate zucchini blossoms loosely filled with rice, tomato and fresh herbs.
Borlotti Beans in Olive Oil
Borlotti beans with tomato, carrot, potato and garlic in a mellow olive-oil sauce.
Hummus
Smooth chickpeas blended with tahini, lemon and garlic, finished with olive oil and red pepper.
Olive-Oil Stuffed Vine Leaves
Tender vine leaves wrapped around fragrant rice with onion, herbs and warm spices.
Purslane with Garlic Yogurt
Tender purslane leaves folded into thick garlic yogurt with olive oil and a little red pepper.
Red Lentil and Bulgur Patties
Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.