Zucchini Baba Ghanoush

Before blending together your next batch of baba ghanoush, grab some zucchini from the garden and grill them until they’re charred and smoky to create a delicious Zucchini Baba Ghanoush.

Zucchini Baba Ghanoush

Surprisingly, we don’t eat eggplant that often. I do bring home eggplants every so often and will sneak in a quick baba ghanoush recipe, but thanks to Ottolenghi’s Plenty cook, I almost fell over when I saw his recipe for zucchini baba ghanoush.

Obviously I can not take credit for this recipe, but it was just too good to pass up and not share. I used organic locally grown huge, gorgeous green zucchini from our local farmers market and cranked up the charcoal grill to get it as smokey as I could, just like you would do with eggplant.

Zucchini Baba Ghanoush

The skin blisters, chars, wrinkles and blackens and personally, the darker the more smokier in my opinion. Once the charred bits are removed from the outside, the tender smoky flesh is left to mix in with garlic and other flavorings. Then, just as baba is, a drizzle of good quality olive oil and a few extra garnishes for texture and contrast.

And for some more summer inspiration, check out these delicious zucchini recipes….

Salt and Vinegar Zucchini Chips, Zucchini Cobbler Bars, and this Zucchini Bruschetta Pizza!

Zucchini Baba Ghanoush
 
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Before blending together your next batch of baba ghanoush, grab some zucchini from the garden and grill them p until they're charred and smoky to create a delicious Zucchini Baba Ghanoush.
Author:
Recipe Type: Appetizer
Ingredients
  • 4 whole zucchini
  • ¼ cup tahini
  • 2 garlic cloves, chopped
  • ½ tsp paprika
  • Pinch of cayenne
  • ½ lemon, zest and juiced
Garnish
  • Chopped roasted hazelnuts
  • Fresh mint, chopped
  • Pinch of paprika
  • Pinch of zaatar
  • Drizzle of olive oil
Instructions
  1. Using a hot grill (I used our charcoal grill for added smoky flavor), cook the zucchini until all sides are blackened. Use tongs to turn it every so often.
  2. Once done, remove and place in a bowl and cover with foil and allow until easy to handle or room temperature. Once done, carefully remove all the outer charred skin, leaving the soft flesh.
  3. Add zucchini flesh to food processor along with tahini, garlic, lemon zest and juice and spices and pulse just a few times to mix everything together. Don't over mix or it will get too thin.
  4. Once done, pour onto a shallow bowl and garnish with mint, spices, chopped nuts and a good drizzle of olive oil.
Notes
Recipe inspired by Plenty Cookbook

 

Samantha Ferraro

Samantha Ferraro

Samantha Ferraro is the food blogger and photographer for The Little Ferraro Kitchen. Samantha comes from a diverse background and is originally from Brooklyn NY, until she turned to the island life and moved to Hawaii. Now Samantha blogs about world cuisine recipes made easy in Southern California with her Italian husband and their dog Hula. When she’s not blogging or making a mess in the kitchen, you can find her traveling the world for recipe inspiration.

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