Babaghanouj

1. 1

   Wash and dry eggplants. Preheat grill. Put eggplants directly on lowest flame of grill and turn every fifteen minutes, until blackened on all sides.

2. 2

   If eggplants burst, put into aluminum pan but keep on the grill.

3. 3

   Allow eggplants to cool.

4. 4

   When cool, scoop out and put all of the cooked eggplant into a strainer and allow to drain for 1/2 hour.

5. 5

   Chop eggplant coarsely. Stir in remaining ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.