Babaghanou

• 2 large eggplants
• Juice of 1 lemon
• 1 tablespoon ground cumin
• 1 garlic clove, chopped
• 1 1/2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon finely chopped parsley
• 1 cup tehina , if desired

1. Char eggplants over gas flames until soft, then allow to cool.
2. Peel the eggplants and let them drain in a sieve.
3. Peel the eggplants and let them drain in a sieve.
4. Puree the eggplant in a food processor with the lemon juice, ground cumin, garlic clove, olive oil, and salt and pepper to taste.
5. Transfer to a bowl and stir in chopped parsley.
6. Add tehina if you like.

eggplants, lemon, ground cumin, garlic, olive oil, salt, parsley, tehina

Taken from www.epicurious.com/recipes/food/views/babaghanou-102214 (may not work)