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
Mark Brace
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Nora Ibrahim
[email protected]This is a great dish to serve as an appetizer or side dish. It's also a great way to get your kids to eat their vegetables.
Sayed bashir sediqi
[email protected]I'm not a huge fan of eggplant, but I really liked this dish. The zucchini mellows out the flavor of the eggplant and makes it more palatable.
Nhb Babu
[email protected]This recipe is a keeper!
Rao shahzad Ali
[email protected]Will definitely make again.
Ameerhaider Haider
[email protected]Yum!
Nathan Doss
[email protected]This is a great recipe for beginners. It's simple to follow and the results are delicious.
Sufiyan Butt
[email protected]This babaghanouj is so easy to make, and it's always a crowd-pleaser. I love serving it with pita chips or fresh vegetables.
Ahga Gaga
[email protected]I love the addition of zucchini to this babaghanouj. It gives it a lighter, more refreshing flavor.
Eva Marie Montecillo
[email protected]This is a great recipe for using up zucchini. I always have too much of it in the summer, and this is a delicious way to use it up.
Wajid Ali A1 official
[email protected]I'm not usually a fan of babaghanouj, but this zucchini version is delicious! The zucchini adds a nice sweetness and creaminess that balances out the smokiness of the eggplant.
Roksana Akter
[email protected]This zucchini babaghanouj was a hit at my last party! Everyone loved the smoky flavor and creamy texture. It was also really easy to make, which is always a plus.