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
