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Babaghanou  (Not yet rated)

An Egyptian eggplant dip

Cal: 36 Fat: 2g Carbs: 5g Protein: 1g Fiber: 3g

Original recipe serves 12
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
  • In My Kitchen

  • 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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