Baba Ghanoush with Zucchini
All the smooth, smoky flavor of baba ghanoush, but made with zucchini instead of eggplant (for those of us who are sensitive to eggplants/nightshades)!
Servings: 4 servings
Ingredients
Instructions
- Heat oven to 425°F.
- Slice zucchini in half lengthwise. Lightly coat zucchini with olive oil. Place zucchini on baking sheet or in a large cast iron pan and roast until meltingly tender, about 40 minutes.
- Place a large sieve over a bowl. Using tongs or other utensils, transfer roasted zucchini to sieve. It's okay if zucchini breaks apart. Gently break zucchini apart in the sieve, pressing down to release some of the liquid.
- Transfer zucchini to a food processor or blender. Pulse, then blend zucchini until smooth. Add garlic, tahini, lemon juice, and sea salt, and continue processing until combined and zucchini mixture has become fluffy.
- Taste and adjust seasoning with more salt if necessary.
- Transfer to Baba Ghanoush to serving bowl. Drizzle with 1 tablespoon olive oil, and sprinkle with chopped parsley.
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