I was lurking on Yotam Ottolenghi's website and saw he was experimenting making baba ganoush with zucchini. So of course I had to try this, since I try to avoid nightshades like eggplant, tomatoes, potatoes and peppers since they can cause joint pain and digestive issues for people with autoimmune diseases, arthritis and other health issues.
It was a truly inspired idea. The zucchini version has a milder taste than the eggplant babaganoush, but it's really delicious. If you want to make it with eggplant instead, just substitute the eggplant for the zucchini. I actually made both versions. I served the eggplant version, the zucchini version, and then I mixed them together. Garnish with smoked paprika, cumin, dukkah, chopped parsley or toasted almonds.
2 medium zucchini
1 bulb roasted garlic or two cloves of minced raw garlic
2 tablespoons fresh lemon juice
1/4 cup tahini
1/2 teaspoon sea salt
Freshly ground black pepper
1 1/2 tablespoons extra virgin olive oil
Garnish of choice
Char the zucchini by placing them over medium high heat on the stove. Char all sides until they are black. They should feel soft and cooked all the way through. If they're not, tightly wrap them in foil and then place them on the burner and cook for another 30 minutes, turning halfway through. Alternatively, you can just put them in the oven broiler, poke a hole or two, and char the zucchini by rotating each side.
Let the zucchini cool.
Cut the zucchini in half. Scoop the flesh away from the skin and discard the skin and as many of the seeds as you can. Transfer to a food processor. Add the garlic, lemon juice, tahini, salt and black pepper and mix until very smooth. Pulse in the olive oil. Taste and adjust the lemon juice, olive oil, salt, or pepper as needed.
Refrigerate for at least one hour to let the flavors blend. Before serving dust lightly with paprika, cumin, dukkah or parsley. Serve with raw vegetables or crackers
Leftovers can be refrigerated for up to five days.