Zucchini Baba Ganoush

2 large zucchini
2 garlic cloves
teaspoon salt
2 tablespoons tahini
juice of 1 lemon (2 tablespoons)

1. Broil zucchini in oven or toaster oven until skin is charred on all sides. Let zucchini cool.

2. Crush garlic and mix with salt, mashing until they form a paste.

3. In a bowl, mix in lemon juice and tahini alternately with the garlic paste.

4. Cut cooled zucchini in half lengthwise and scrape insides into a bowl. Mash with or fork or pulse in food processor until you have smooth chunks – do not puree.

5. Add garlic mixture to eggplant and stir until smooth.

6. Serve with olive oil and pita.

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