If you were growing vegetables in your garden this year, you are probably harvesting the last of them this month. And if you’re like me, you tend to over plant. I am always quite zealous in the spring to grow a lot of everything. Hence this recipe.
I have so many zucchinis that, despite gifting everyone I know with one or two, I have more than I can handle! I have never been a big fan of eggplant, so this recipe is perfect when you want a dip that doesn't require a lot of effort, but packs some wonderful flavour!
I hope you enjoy this as much as I do!
ZUCCHINI BABA GANOUSH
INGREDIENTS:
3 zucchini
1 clove of garlic
Salt/pepper
2 tbsp tahini
1 tbsp lemon juice
¼ cup yogourt
Olive oil
Aleppo pepper (I like a little heat to my ganoush!)
Sumac or paprika to garnish
INSTRUCTIONS:
Grill zucchini on the barbecue, but you can also use your broiler.
Put in a bowl and cover with a towel or plastic wrap to let them cool and steam.
Scoop out the flesh leaving the charred bits.
Put in a bowl and add the rest of the ingredients, except for the sumac/paprika. Salt and pepper to taste.
Sprinkle the sumac or paprika on top to garnish.
Serve with crackers or toasted baguette.
Enjoy!