Zucchini baba ganoush

Recipe VICKI RAVLICH-HORAN | Image BRYDIE THOMPSON

Traditionally made from eggplants, this version is perfect for those zucchini that got away and overnight went from a zucchini to a marrow.

2 very large zucchini
1 tbsp extra virgin olive oil
1 garlic clove, peeled
2–3 tbsp tahini (sesame paste))
2 tbsp fresh lemon juice
2 tbsp parsley, chopped
salt and pepper to taste

Cut off the ends of each zucchini, slice in half, lengthwise, place on a baking sheet lined with parchment paper and drizzle on the olive oil.
Roast in a 200°C oven for 30 minutes or until the zucchinis are completely soft.
Allow the zucchini to cool enough to handle and then scoop the flesh out.
Add the flesh to a food processor along with the garlic clove, tahini and lemon juice. Puree the mixture until smooth.
Stir in the chopped parsley and season.
Serve with lavosh  or pita bread.

About the Author

Vicki Ravlich-Horan

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