Babaghanou

Name: Babaghanou
Ingredients: 2 large eggplants; Juice of 1 lemon; 1 tablespoon ground cumin; 1 garlic clove, chopped; 1 1/2 tablespoons olive oil; Salt and pepper, to taste; 1 tablespoon finely chopped parsley; 1 cup tehina , if desired

8 ingredients

6 steps

Ingredients

2 large eggplants
Juice of 1 lemon
1 tablespoon ground cumin
1 garlic clove, chopped
1 1/2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon finely chopped parsley
1 cup tehina , if desired

Directions

1

Char eggplants over gas flames until soft, then allow to cool.
2

Peel the eggplants and let them drain in a sieve.
3

Peel the eggplants and let them drain in a sieve.
4

Puree the eggplant in a food processor with the lemon juice, ground cumin, garlic clove, olive oil, and salt and pepper to taste.
5

Transfer to a bowl and stir in chopped parsley.
6

Add tehina if you like.