Babaghanou

Babaghanou

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Description

In Egypt, eggplant was roasted over hot coals until the skin was charred. At home, I char the eggplant directly over the gas flame, turning frequently with tongs until the juices begin to ooze out. It can also be baked in a 425°F oven for 30 minutes.

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. Peel the eggplants and let them drain in a sieve. Peel the eggplants and let them drain in a sieve. Purée the eggplant in a food processor with the lemon juice, ground cumin, garlic clove, olive oil, and salt and pepper to taste.
  2. Transfer to a bowl and stir in chopped parsley. Add tehina if you like.

Tags

    Condiment/Spread Vegetable Eggplant Fall Healthy
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