Ingredients
Units
- 2 lbs (3 large) zucchini
- ⅓ cup tahini
- 2 Tbsp extra virgin olive oil
- 1 clove garlic, grated or minced very fine
- 1-2 Tbsp lemon juice
- 1 ½ tsp kosher salt, or to taste
- Freshly ground pepper, to taste
- Smoked paprika, for garnish (optional)
- Parsley, for garnish (optional)
Instructions
- Set the oven to broil. Place the zucchini on a baking sheet and line with foil if desired. Poke a few holes into each zucchini with a fork.
- Broil the zucchini until blackened and soft on one side, about 10 minutes. Flip the zucchini over and blacken on the opposite side for another 10-15 minutes. Zucchini should feel soft when pierced with a knife or fork.
- Allow the zucchini to cool, then remove the blackened peel. Place the cooked and peeled zucchini into a colander and allow it to drain for 15 minutes.
- In a food processor or blender, add the drained zucchini. (You can also do this by hand by mashing the zucchini with a fork for a chunkier texture.) Add the tahini, olive oil and grated/minced garlic. Pulse until mostly smooth. Blend less if you prefer it chunky and more if you prefer it very smooth. Transfer the mixture to a bowl and mix in the lemon juice, salt and pepper. Taste and adjust the seasonings according to your liking.
- Serve topped with more olive oil, spice, or fresh herbs.
Notes
This zucchini baba ganoush keeps well in the fridge for 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side dish
- Method: Roasting
- Cuisine: Basics