Zucchini Baba Ganoush Recipes
OTTOLENGHI'S ZUCCHINI 'BABA GHANOUSH'
Adapted from Yotam Ottolenghi's cookbook Plenty More
Provided by toughcookieblog
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the broiler. Place the zucchini on a baking sheet lined with aluminum foil and broil for about 45 minutes, turning once or twice during the cooking, until the skin crisps and browns nicely. Remove from the oven and, once cool enough to handle, peel off the zucchini skin and discard it. Set the flesh aside in a colander, and mash around with a fork until it's loosely pureed. Allow to drain for 10-20 minutes.
- Meanwhile, in a small sauté pan, melt the butter with the pine nuts over medium-low heat and cook, stirring often, for 3 to 4 minutes, until the nuts turn golden brown. Transfer to a small bowl. Stir in the chile flakes and lemon juice and set aside.
- Using the same pan you just used for the pine nuts, combine the yoghurt with the Roquefort and egg. Heat very gently for about 3 minutes, stirring often (otherwise the egg will cook, and you'll get a lumpy mass). You want the yoghurt to heat through but not quite reach the simmering point.
- To serve, put the zucchini in a bowl and add the garlic, a scant 1/2 teaspoon salt, and a good grind of black pepper. Mash everything together with a fork and then spread the mixture out on a serving platter. Spoon the yogurt sauce on top, followed by the pine nuts and their butter sauce. Finish with a sprinkle of za'atar and serve right away.
- Best consumed warm right after it's made, but it'll keep in a container in the fridge for several days.
TRADITIONAL BABA GHANOUSH
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
- Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g
ZUCCHINI BABA GANOUSH
Categories Vegetable Appetizer Brunch Side Bake Roast Thanksgiving Low Carb Vegetarian Kid-Friendly Quick & Easy Low Cal Low Sodium Low/No Sugar Wheat/Gluten-Free Dinner Casserole/Gratin Fall Spring Summer Winter Kosher Vegan
Yield 4 people
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees Toss zucchini with 2 Tbsp. olive oil and kosher salt Roast zucchini cut-side up on a baking sheet until golden brown and tender, 10-15 minutes; remove and let cool Roughly chop zucchini Add half of zucchini and remaining ingredients to a blender and puree until smooth To serve, top baba ganoush with remaining zucchini Garnish with a drizzle of argan oil and a sprinkle of black Cyprus sea salt.
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ZUCCHINI BABA GHANOUSH - HONEST COOKING - RECIPES
From honestcooking.com
Author Samantha FerraroEstimated Reading Time 3 minsCategory AppetizerTotal Time 35 mins
- 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 BABA GANOUSH - JAMIE GELLER
From jamiegeller.com
Servings 1Estimated Reading Time 50 secsCategory Salads, Appetizers, Snacks, Sauce & DressingTotal Time 25 mins
- Add half of zucchini and remaining ingredients to a blender or food processor and purée until smooth.
SMOKY ZUCCHINI BABA GHANOUSH RECIPE | REAL SIMPLE
From realsimple.com
3/5 (15)Total Time 1 hr 15 minsServings 6
- Bake on a rimmed baking sheet until charred and soft, 45 minutes. Remove from oven and cool.
- Scoop out the flesh and combine with the tahini, lemon juice, and salt. Top with the crushed red pepper flakes, toasted sesame seeds, pepper, and remaining olive oil.
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- Preheat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Halve the eggplants & zucchini lengthwise and drizzle lightly with olive oil and season with sea salt and pepper. Place them in the prepared pan with the halved sides down.
- Roast the eggplant and zucchini until the interior is very tender, about 20 to 30 minutes. Allow to cool for a few minutes then scoop out the flesh with a large spoon, leaving the skin behind.
- Place a mesh strainer over a bowl, then transfer the flesh to the strainer and discard the skins. You want to remove as much moisture as possible, so let the eggplant rest for a few minutes and shake/stir to release some more moisture.
- In your food processor, combine with drained eggplant and zucchini with garlic, tahini, lemon juice and cumin. Season to taste with sea salt and black pepper. Pluse to combine, leaving some texture, as opposed to a compeltely smooth mixture.
CHARRED ZUCCHINI BABA GANOUSH RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
Servings 4Estimated Reading Time 3 mins
- Place zucchini on a foil-lined baking sheet, and broil on high until well-charred, turning occasionally (about 30 minutes). Once cool enough to handle, remove and discard the charred skin. Place zucchini in a strainer over a small bowl, and let drain for 20 minutes.
- Add zucchini, avocado, tahini, cumin, cayenne and 1/2 teaspoon kosher salt to a food processor (I like to use this small one), pulsing a few times to combine. Add the lemon juice and olive oil, and blitz until smooth. Season to taste with additional salt.
- Warm oil in a small frying pan over medium-low heat. Add the pine nuts, and cook until golden brown (3 – 5 minutes). Take the pan off the heat, then stir in lemon juice and a small pinch of each kosher salt and crushed red pepper flakes.
- To serve, spoon the baba ganoush in a medium bowl, then top with pine nuts (with oil) and a sprinkling of za’atar. Place baba ganoush on a large plate surrounded by fruits, veggies and chips.
MAMA GHANNOUJ RECIPE (BABA GHANNOUJ MADE WITH ZUCCHINI!)
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5/5 (2)Total Time 15 minsCategory Appetizer, Side DishCalories 100 per serving
- Cut the top and the bottom off of each zucchini and allow them to cool. Once cooled, cut them into large chunks.
- Combine zucchini, tahini, lemon juice, garlic cloves, and olive oil in blender or food processor and blend until smooth. Transfer to a bowl and drizzle additional olive oil over the top, if desired. (I also like sprinkling mine with a little smoked paprika. It's not traditional, but it's delicious!) Serve with fresh veggies, pita bread or chips, or crackers.
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4.7/5 (7)Total Time 40 minsCategory SnackCalories 99 per serving
- Heat grill or grill pan to medium-high. Drizzle or brush zucchini with 2 tablespoons olive oil and season with salt and pepper. Grill until just charred and cooked through, turning once, about 7 minutes. Remove to a plate and cool.
- In a food processor combine the remaining 2 tablespoons olive oil, 1/2 teaspoon kosher salt, tahini, lemon zest and juice and garlic. Add the cooled zucchini and process until smooth.
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