Babaghanou Recipe
- 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
- 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.
