Zucchini Baba Ganoush Food
BABA GHANOUSH
This creamy eggplant spread is a Middle Eastern staple. In this recipe, you'll learn how to char eggplant directly on your gas burner for a hint of smoke.
Provided by Michael Solomonov
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place eggplant directly on a gas burner and roast over medium-low heat. Turn until charred and blistered all over, about 5 minutes per side. Remove from heat, place in a bowl, cover the bowl with plastic wrap, and let cool for 10 minutes (this will make it easier to remove the charred skin).
- When the eggplant is cool enough to handle, remove to a cutting board, make a cross-cut to open, and scoop out 1 cup of the flesh into another bowl. Add a pinch of salt and ¼ cup Basic Tahini Sauce and mix. Grate in about ¼ teaspoon garlic, followed by the olive oil, and mix again. Garnish with more Basic Tahini Sauce, pine nuts, cherry tomatoes, salt, sumac, parsley, and more olive oil, and serve. (Note: Video for how to make the Basic Tahini Sauce can be found in Michael Solomonov's Hummus recipe.) To make the Basic Tahini Sauce: Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and ½ teaspoon salt. Blend on high for a few seconds until you have a coarse purée. Let the mixture stand for 10 minutes so the garlic can mellow.Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids. Add the tahini to the bowl, along with the cumin and 1 teaspoon salt. Whisk the mixture until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit (about 1.5 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
ZUCCHINI BABAGHANOUJ
Zucchini gives a different spin to this Mediterranean dip traditionally made with eggplant. Serve the dip as part of a mezze platter, alongside pita, crudite and olives.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Broil zucchini about 6 inches from heat source, turning occasionally, until completely blackened, 25 to 30 minutes. Scoop out flesh (discard skins), and drain over a fine mesh sieve, pressing to release liquid, about 10 minutes. Pulse flesh in food processor with garlic, tahini, lemon zest and juice, and 3/4 teaspoon salt. Season with pepper. With machine running, slowly stream in oil. Cover and refrigerate until cold, at least 30 minutes and up to 1 day. Serve, drizzled with oil and sprinkled with more zest and freshly ground pepper.
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- 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.
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- 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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- Place your zucchini and eggplant on a baking sheet lined with parchment paper and slide into the oven for 20-30 minutes, or until they have cooked and softened and the skins start to bubble and brown. If necessary, turn the broiler on high for a few minutes to char the skin.
- Let the veggies cool and peel the skins from the cooked insides. Discard most of the eggplant seeds, and place the peeled zucchini and eggplant into a food processor.
- Add the garlic, tahini, lemon juice, lemon zest, cumin, salt and red pepper flakes and pulse a few times until combined.
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- 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.
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From pinterest.ca
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From veryveganval.com
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