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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
Submitted by elnoob
An Egyptian eggplant dip
Cal: 36 Fat: 2g Carbs: 5g Protein: 1g Fiber: 3g
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 12)
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.
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