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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Azmanurrahaman Emon
[email protected]This zucchini babaghanouj is a delicious and healthy appetizer that's perfect for any occasion. It's easy to make and always a crowd-pleaser.
sohaib rind
[email protected]I was skeptical about adding zucchini to babaghanouj, but I was pleasantly surprised! The zucchini added a nice sweetness and texture to the dish. I will definitely be making this again.
Jkhjj Bbv
[email protected]This was my first time making babaghanouj and it turned out great! The zucchini added a nice touch of sweetness and the tahini gave it a creamy texture. I will definitely be making this again.
BD AMR GAMING
[email protected]I love the combination of zucchini and eggplant in this babaghanouj. It's a delicious and healthy appetizer that's perfect for any occasion.
Dj Shohag
[email protected]This zucchini babaghanouj was a refreshing and flavorful appetizer. The zucchini added a nice sweetness and crunch to the dish. I served it with pita bread and vegetables and it was a hit with my guests.
Yapo Sillah
[email protected]I'm always looking for new ways to cook zucchini and this recipe was a winner! The babaghanouj was creamy and flavorful, and the zucchini added a nice texture.
Thobile Ndaba
[email protected]This was a great way to use up some extra zucchini from my garden. The babaghanouj was delicious and I loved the smoky flavor from the eggplant.
Ervis Cela
[email protected]I love babaghanouj and this zucchini version is now my favorite! It's so flavorful and creamy, and the zucchini adds a nice touch of sweetness. I will definitely be making this again and again.
Kearny Gauthreaux
[email protected]This recipe was easy to follow and the babaghanouj turned out great! I served it with pita bread and vegetables and it was a hit with my family and friends.
Himchhantyal Chhantyal
[email protected]I'm not usually a fan of babaghanouj, but this zucchini version was surprisingly good! The zucchini added a nice sweetness and texture that I really enjoyed. I'll definitely be making this again.
Florence Ball
[email protected]This zucchini babaghanouj was a delightful twist on the classic dish. The zucchini added a fresh, summery flavor that complemented the smoky eggplant perfectly. I also appreciated the fact that this recipe used tahini instead of mayonnaise, making it