Babaghanou
Ingredients
Instructions
- Char eggplants over gas flames until soft, then allow to cool.
- Peel the eggplants and let them drain in a sieve.
- Peel the eggplants and let them drain in a sieve.
- Puree the eggplant in a food processor with the lemon juice, ground cumin, garlic clove, olive oil, and salt and pepper to taste.
- Transfer to a bowl and stir in chopped parsley.
- Add tehina if you like.
Nutrition & Diet Analysis (per serving)
495
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).