Zucchini Baba Ghanoush From 'Plenty More'

Rate this recipe
Be the first to rate
By Published

Have you ever tried baba ghanoush? It's a delicious Middle Eastern dip made from roasted eggplant, tahini, lemon juice, and garlic.

Jump to recipePin it
Zucchini Baba Ghanoush From 'Plenty More'
Total
1 hr 15 min
Servings
4

Method

  1. - Preheat the broiler.

  2. - Place the zucchini on a baking sheet lined with parchment paper.

  3. - Broil the zucchini for approximately 45 minutes, turning it once or twice during cooking, until the skin becomes crispy and brown.

  4. - Remove the zucchini from the oven and let it cool until it's safe to handle.

  5. - Peel off the zucchini skin and discard it.

  6. - Set the zucchini flesh aside in a colander to drain, or alternatively, scoop out the flesh with a spoon.

  7. - The zucchini can be served either warm or at room temperature.

  8. - In a small saucepan, combine the yogurt, Roquefort cheese, and egg.

  9. - Heat the mixture very gently for about 3 minutes, stirring often. The goal is to warm the yogurt without it reaching a simmer.

  10. - Set the yogurt mixture aside and keep it warm.

  11. - In a small sauté pan, melt the butter over low heat.

  12. - Add the pine nuts and cook them, stirring often, for 3 to 4 minutes until they become golden brown.

  13. - Stir in the chili flakes and lemon juice, and then set the mixture aside.

  14. - To serve, place the zucchini in a bowl.

  15. - Add the garlic, a little less than 1/2 teaspoon of salt, and a generous amount of freshly ground black pepper.

  16. - Gently mash everything together using a fork.

  17. - Spread the zucchini mixture onto a large serving platter.

  18. - Spoon the warm

About this recipe

Have you ever tried baba ghanoush? It's a delicious Middle Eastern dip made from roasted eggplant, tahini, lemon juice, and garlic. But have you ever thought about making it with zucchini instead? In Yotam Ottolenghi's cookbook 'Plenty More', he introduces a unique twist on this classic dish by using zucchini as the main ingredient. In this article, we'll explore the wonderful flavors and textures of zucchini baba ghanoush and how you can recreate it in your own kitchen.

Why zucchini?

Zucchini is a versatile vegetable that can be used in a variety of dishes. Its mild flavor and tender texture make it a perfect substitute for eggplant in baba ghanoush. Zucchini also has a high water content, which adds a refreshing element to the dip. By using zucchini, you can create a lighter and more vibrant version of the traditional baba ghanoush.

Roasting zucchini

Just like with eggplant, the key to achieving that smoky flavor in zucchini baba ghanoush is roasting. By roasting the zucchini, you enhance its natural sweetness and develop a depth of flavor that is truly irresistible. The process is simple: slice the zucchini into thick rounds, drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven until golden brown and tender.

Blending the dip

Once the roasted zucchini has cooled down, it's time to transform it into a creamy dip. In a food processor, combine the zucchini with tahini, lemon juice, garlic, and a pinch of cumin. Blend until smooth and creamy, adding more lemon juice or tahini if needed. The result is a luscious dip with a delicate zucchini flavor and a hint of nuttiness from the tahini.

Pairing and serving

Zucchini baba ghanoush is a versatile dip that can be enjoyed in many ways. Spread it on toasted bread or pita for a quick and satisfying snack. Use it as a sauce for grilled vegetables or roasted meats. Or serve it as part of a mezze platter with other Middle Eastern dips and appetizers. The possibilities are endless!

In conclusion

Zucchini baba ghanoush is a delightful twist on the classic Middle Eastern dip. By using zucchini instead of eggplant, you can enjoy a lighter and more vibrant version of this beloved dish. The roasted zucchini adds a smoky sweetness, while the tahini and garlic bring depth and creaminess. Whether you enjoy it as a dip, a spread, or a sauce, zucchini baba ghanoush is sure to become a new favorite in your kitchen. So why not give it a try and elevate your next gathering with this flavorful and unique dip?

Frequently asked questions

. Can I use other types of squash instead of zucchini?

Yes, you can definitely experiment with other types of squash. Yellow squash or pattypan squash would work well in this recipe.

. Is zucchini baba ghanoush vegan-friendly?

Absolutely! Zucchini baba ghanoush is vegan as it does not contain any animal products.

. Can I make zucchini baba ghanoush ahead of time?

Yes, you can make it ahead of time and store it in the refrigerator for up to three days. Just make sure to cover it tightly to prevent any air from getting in.

. Can I add herbs to the dip?

Of course! Feel free to add chopped fresh herbs like parsley or mint to add an extra layer of freshness to the dip.

. Can I use roasted garlic instead of raw garlic?

Absolutely! Roasted garlic will add a mellow and slightly sweet flavor to the dip.

. Can I freeze zucchini baba ghanoush?

While it is possible to freeze it, note that the texture might change slightly upon thawing. It's best to enjoy it fresh if possible.

. What other spices can I add?

You can experiment with spices like paprika, cayenne pepper, or sumac to add a touch of heat or tanginess to the dip.

. Can I make zucchini baba ghanoush without tahini?

Tahini is a key ingredient in traditional baba ghanoush, but if you don't have any on hand, you can substitute it with smooth peanut butter or almond butter.

AprilCook, recipe developer and the heart of Chefwiz. More about April

More appetizers & snacks

See all →