Zucchini Baba Ghanoush
This twist on the traditional eggplant dip is mixed with nutty tahini, the bright pop of lemon. and topped with feta and pinenuts.
Equipment
- 1 sheet pan
- 1 strainer
- 1 mixing bowl
Ingredients
- 3-4 zucchini medium
- juice from 1 lemon
- 2 tbsp tahini
- 3 garlic cloves, grated
- 2 tbsp chives, chopped
- 2 tbsp dill, chopped
- salt and pepper to taste
- 2 tbsp pine nuts, toasted
- 3 tbsp fetta, crumbled
- 2 tbsp olive oil, plus extra for roasting
- pita chips or crusty bread for dipping
Instructions
- Preheat oven 425 degrees.
- Place the zucchini on a baking sheet. Drizzle with olive oil.
- Allow the zucchini to roast for 30-40 minutes.
- Let the zucchini cool enough to hand. Remove the skin.
- Transfer the zucchini flesh to a strainer and let the excess water drain.
- Add the drained zucchini to a bowl along with tahini, lemon juice, garlic, herbs, and salt and pepper. Use a fork to mash, creating a creamy yet chunk texture.
- Spread the zucchini baba ghanoush onto a plate. Top with olive oil, feta, and pine nuts.
- Serve with your favorite dippers. Enjoy!
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