Found search engine

Babaghanou  (Not yet rated)

An Egyptian eggplant dip

Cal: 36 Fat: 2g Carbs: 5g Protein: 1g Fiber: 3g
More Nutrition... Compare recipes

Original recipe serves 12

Scaling


½ 2x 3x Reset

Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • salt
  • 1 tablespoon cumin
  • 1 tablespoon parsley ; finely chopped
  • 1 clove garlic ; chopped
  • 2 tablespoons lemon juice
  • black pepper
  • 1 1/2 tablespoons olive oil
  • 2 eggplant

  • You will also need: food processor

    Directions

    Char the eggplants over a gas or coal flame until soft. Peel the eggplants and place in a sieve, allowing them to drain. Add peeled and drained eggplants to a food processor or blender along with salt, pepper, garlic, cumin, olive oil and lemon juice. Puree until smooth. Transfer to a bowl and combine with parsely. Makes 2 cups.

    Leave a Review:

    You are submitting anonymously. To submit under your username, please log in or join.

    *
    *
    CAPTCHA Image