Burnt Baba Ganoush

May 16, 2023May 16, 20230 1

Burnt Baba Ganoush recipe for your evening snack

by The Chefin Appetizer

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

110

Sugar

Fat

Burnt Baba Ganoush is a flavorful and healthy appetizer that is perfect for any occasion. The dish is made by roasting eggplants until the skin is charred, then mixing the flesh with garlic, tahini, lemon juice, cumin, and salt. This recipe is a unique twist on the classic Baba Ganoush dish, giving it a slightly smoky and burnt flavor that is sure to impress your guests. Serve it on its own or with some pita bread or crackers for a tasty and healthy snack.

Instructions

1.	Preheat the oven to 475 degrees F (245 degrees C).
2.	Prick the eggplants all over with a fork and place them on a baking sheet lined with parchment paper.
3.	Roast the eggplants in the oven for 30 minutes, or until the skin is charred and the flesh is very soft.
4.	Let the eggplants cool, then peel off the skin and discard it.
5.	Dice the eggplant flesh and place it in a bowl.
6.	Add the garlic, tahini, lemon juice, cumin, and salt to the bowl and mix well.
7.	Drizzle with olive oil and garnish with parsley if desired.

PROS

This recipe is a delicious twist on the classic Baba Ganoush dish.

The burnt flavor of the eggplant adds a unique flavor to the dish that is sure to impress your guests.

CONS

This dish can be time-consuming to make as the eggplant needs to be roasted for 30 minutes.

Some people may not enjoy the burnt flavor of the eggplants.

HEALTH & BENEFITS

Eggplant is a low-calorie vegetable that is high in fiber, vitamins, and minerals.
Tahini is a great source of protein and healthy fats.
Lemon juice is rich in vitamin-C and antioxidants, which can help to support a healthy immune system.

	1 -2 eggplant , depending on size
	2 finely chopped garlic cloves
	1/4 cup tahini
	1/4 cup fresh squeezed lemon juice
	1/2 teaspoon ground cumin
	1 pinch salt
	1 tablespoon olive oil ( optional )
	1 teaspoon chopped flat leaf parsley