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Zucchini Baba Ghanoush

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.

See Also

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

Samantha Ferraro
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.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer

Ingredients
  

  • 4 whole zucchini
  • 1/4 cup tahini
  • 2 garlic cloves chopped
  • 1/2 tsp paprika
  • Pinch of cayenne
  • 1/2 lemon zest and juiced

Garnish

  • Chopped roasted hazelnuts
  • Fresh mint chopped
  • Pinch of paprika
  • Pinch of zaatar
  • Drizzle of olive oil

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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

 

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