zucchini babaganoush

I adapted this recipe from Andrea Sperling’s beautiful blog, Eating gracefully. She attributes it to Yotam Ottolenghi. Cooking is a form of communication, and this is a living example. Spread it on sourdough bread or on celery, as shown here.

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serves 4

INgredients

1 ½ medium zucchini

1 bulb roasted garlic

2 tablespoons fresh lemon juice

¼ cup tahini

½ teaspoon ground fennel seed

½ teaspoon sea salt

fresh ground black pepper to taste

2 Tablespoons EVOO (Extra Virgin Olive Oil)

2 Tablespoons chopped parsley

sourdough bread slices

1 celery stalk

Process

Slice the zucchini in half.  Place face down in a baking dish. Place the garlic bowl in the dish and drizzle both with one Tablespoon of the olive oil. Bake in the oven at 375°F for about 35 minutes or until charred on the outside. Remove and let cool. Scoop out the zucchini seeds and discard. Then scoop all the flesh out, leaving just the thin zucchini skin, and put it in a blender. Squeeze the garlic flesh from each clove and add to the blender. Add the lemon juice, tahini, ground fennel seed, salt, pepper and remaining olive oil and blend until smooth. Let sit for an hour before serving, so flavors can meld. Serve on sourdough bread or in celery or cucumber boats, garnished with chopped parsley.

©Nancy Wolfson-Moche 2013