Zucchini Baba Ganoush

The seasonings used to make baba ganoush, a Middle Eastern spread made with tahini, garlic and lemon, can be applied to a variety of vegetables with great success. One of my favorite go-withs is zucchini. When roasted slowly, the firm and watery texture of the summer squash transforms into a luscious, almost creamy texture which soaks up all the flavor. The best part is, no food processor required. A slightly chunky dip is preferred.

Zucchini Baba Ganoush

Prep Time 10 minutes
Cook Time 40 minutes
The seasonings used to make baba ganoush, a Middle Eastern spread made with tahini, garlic and lemon, can be applied to a variety of vegetables with great success. One of my favorite go-withs is zucchini. When roasted slowly, the firm and watery texture of the summer squash transforms into a luscious, almost creamy texture which soaks up all the flavor. The best part is, no food processor required. A slightly chunky dip is preferred.
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Servings 4

Ingredients
 

  • 1 ½ pounds zucchini, about 3 medium
  • 2 tablespoons tahini, well-stirred
  • 1 garlic clove, finely grated
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil
  • Fresh mint, toasted pine nuts and paprika for garnish
  • Pita bread, crusty bread or pita chips for serving

Instructions
 

  • Preheat your oven to 400 F.
  • Cut the zucchini in half lengthwise, then make small cuts in the flesh, being careful not to cut all the way through. If the squash is large, you can make a crosshatch pattern, otherwise parallel lines evenly spaced. Use half of the olive oil, about 1 ½ teaspoons, to brush or drizzle the zucchini, then sprinkle each piece with a pinch of salt and place on a parchment lined (or oiled) baking pan. Bake in your preheated oven for 40 minutes, turning once, until completely softened. Remove and let cool slightly.
  • While the zucchini is roasting, stir together the tahini, garlic, lemon, cumin and salt in a small bowl.
  • Remove the zucchini from the oven and when it is cool enough to handle, transfer it to a cutting board. Chop it up using a large chef’s knife until it is a chunky, rough mash and place it in a serving bowl. Pour the tahini mixture into the bowl and mix with a large fork until well combined, mashing it further if there are any large chunks remaining. Taste for seasoning, and add more salt or lemon if needed.
  • To serve, drizzle with the remaining olive oil and sprinkle with fresh mint, pine nuts and paprika.
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