Smoky Zucchini Baba Ghanoush
Another way to use up summers bounty of zucchini, with smoky zucchini baba ghanoush, topped with warm spices and a good drizzle of olive oil.
Servings: 6 servings
- 4 whole zucchini
- 1/4 cup tahini
- 2 garlic cloves finely chopped or grated
- 1/2 teaspoon paprika
- 1/2 teaspoon Kosher salt
- 1/2 lemon zest and juiced
- Pinch of cayenne
- 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.
Zucchini can be pretty watery and can thin out consistency. I like to drain any excess liquid after the zucchini have cooked.
Will keep in an airtight container in the fridge for up to 5 days.
Recipe inspired by Plenty Cookbook
Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg