Zucchini Baba Ganoush Food

BABA GHANOUSH

Baba Ghanoush image

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

Ingredients

1 large Italian eggplant
Salt, to taste
1/4 cup Basic Tahini Sauce, plus more for garnish, recipe follows
1 clove garlic
1 tablespoon olive oil, plus more for garnish
cherry tomatoes, halved
Toasted pine nuts
Ground sumac
chopped parsley
1 head garlic
3/4 cup lemon juice, from about 3 lemons
2 cups high-quality tahini, preferably Soom brand
1 1/2 teaspoon salt
1/2 teaspoon ground cumin
Ice water, as needed

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 Babaghanouj image

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

Ingredients

5 medium zucchini (about 2 1/2 pounds)
1 small clove garlic, minced (1/2 teaspoon)
2 tablespoons tahini
1 teaspoon lemon zest plus 1 tablespoon juice, plus more zest for serving
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for serving

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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