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.
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.
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….
- 4 whole zucchini
- ¼ cup tahini
- 2 garlic cloves, chopped
- ½ tsp paprika
- Pinch of cayenne
- ½ lemon, zest and juiced
- Chopped roasted hazelnuts
- Fresh mint, chopped
- Pinch of paprika
- Pinch of zaatar
- Drizzle of olive oil
- 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.