Description
Smoky grilled zucchini takes center stage in this vibrant twist on a classic baba ghanoush. Perfect for a summer appetizer.
Ingredients
Units
Scale
- 4 whole zucchini
- 1/4 cup tahini
- 2 garlic cloves
- 1/4 tsp paprika
- Pinch of cayenne
- 1/2 cup lemon (zest and juiced)
- Chopped roasted hazelnuts
- Fresh mint (chopped)
- Pinch of paprika
- Pinch of zaatar
- Drizzle of olive oil
Instructions
- Preheat grill to high heat.
- Grill zucchini until all sides are blackened, turning occasionally with tongs.
- Remove zucchini from grill, place in a bowl, cover with foil, and let cool until easy to handle.
- Remove the charred outer skin from the zucchini, leaving the soft flesh.
- Add zucchini flesh, tahini, garlic, lemon zest, lemon juice, and spices to a food processor; pulse until combined. Do not overmix.
- Transfer to a shallow bowl and garnish with mint, spices, chopped nuts, and olive oil.
Notes
- For a smokier flavor, pre-char the zucchini over an open flame before grilling.
- If tahini is too thick, thin it out with a tablespoon of water or olive oil before adding to the food processor.
- Store leftover baba ghanoush in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 5
- Protein: 4