Babaghanou

1. 1

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

2. 2

   Peel the eggplants and let them drain in a sieve.

3. 3

   Peel the eggplants and let them drain in a sieve.

4. 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. 5

   Transfer to a bowl and stir in chopped parsley.

6. 6

   Add tehina if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.