Zucchini Baba Ganoush
TOFU+
Recipe by Nikoleta · @surovadcerka
Baba ganoush is usually eggplant, and the smoke is the whole point. Zucchini turns out to take the same treatment beautifully, and in high summer when zucchini is arriving faster than anyone can cook it, that's useful information.
The technique is unchanged: prick the zucchini, then char it until the skin blackens and the inside collapses. Directly over a gas flame or on a grill is best; under a hot grill element for about 25 minutes works too. That blackening isn't damage, it's the flavour — scoop the flesh out and stir a little of the lightly charred skin back in.
Mash with a fork rather than blending. A blender makes it smooth and slightly dull; a fork leaves it rustic. Tahini, lemon, garlic, olive oil, and a spoon of coconut yogurt to lighten it.
Ingredients
main
- 2 zucchini (700-800 g)
- 60 g tahini
- 45 ml lemon juice
- 2 cloves garlic
- 30 g olive oil
- 1 tsp salt
optional
- 2 tbsp coconut yogurt
Contains: sesame
