Babaghanou

Babaghanou
Babaghanou
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 cups without tehina, 3 cups with
Middle Eastern Condiment/Spread Vegetable Eggplant Fall Healthy
  • 1 tablespoon ground cumin
  • 1 1/2 tablespoons olive oil
  • juice of 1 lemon
  • salt and pepper, to taste
  • 2 large eggplants
  • 1 tablespoon finely chopped parsley
  • 1 garlic clove, chopped
  • 1 cup tehina , if desired

Preparation 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. Transfer to a bowl and stir in chopped parsley. Add tehina if you like. Memories of a Lost Egpyt: Reminiscences and Recipes Clarkson N. Potter

Preparation 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. Transfer to a bowl and stir in chopped parsley. Add tehina if you like. Memories of a Lost Egpyt: Reminiscences and Recipes Clarkson N. Potter

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