Grilled Eggplant Egyptian Recipe

BABAGHANOUG

picture courtesy of: TheBon
In Egypt, eggplant is roasted over hot coals until the skin is charred. One can char the eggplant directly over the gas flame, turning frequently with tongs until the juices begin to ooze out or bake it in a 425°F oven for 30 minutes.
  • 2 large eggplants
  • Juice of 1 lemon
  • 1 tablespoon ground cumin
  • 1 1/2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 tablespoon finely chopped parsley

Char eggplants over gas flames until soft, then allow them to cool. Peel the eggplants and let them drain in a sieve. Purée the eggplant in a food processor with the lemon juice, ground cumin, olive oil, and salt and pepper to taste. Serve with tahini (sesame) cream.

TAHINI CREAM

  • 1/2 cup tahini (sesame) paste.
  • 1/2 teaspoon cumin.
  • 1/2 cup yogurt.
  • Juice of 2 1/2 lemons, or more to taste.
  • Chopped parsley for garnish
  • Salt to taste.

Mix tahini paste, cumin and salt. Add the yogurt and lemon juice gradually, beating vigorously to make a smooth thick cream. This can all be done in a blender, which makes a smooth tahini cream. Garnish with parsley, and serve with babaghanoug.

Recipes modified from the Egyptian Daily News

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