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Courgette baba ganoush

Courgette baba ganoush

By Emma Villanueva
10’ Prep time
30’ Cook time
40’ Total time
311 Calories
4 Serving

Summary

This middle eastern-inspired dip is traditionally made with aubergines - why not try this for a change?
Emma Villanueva 0 Followers

Step by Step

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Step 1

Preheat the grill to high. Place the courgettes on a baking sheet lined with foil and grill, turning frequently, for at least 30 minutes until charred and black. Remove from the heat and leave until cool enough to handle.
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Step 2

Carefully scrape most of the burnt skin away with a spoon and place the flesh in a sieve to drain for 5 minutes. Give the flesh a good squeeze with your hands to get rid of any excess water.
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Step 3

Tip the courgette flesh into a food processor, add the tahini, yogurt, garlic and lemon juice. Blitz until smooth and creamy, season and tip into a shallow bowl. Alternatively, mash everything together thoroughly with a fork.
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Step 4

Sprinkle the baba ganoush with dill, pomegranate seeds and sumac. Serve immediately with strips of warm pitta or seasonal vegetables cut into strips.

Ingredient

  • Lemon
    Lemon
    1
  • Pomegranate
    Pomegranate
    1
  • Courgettes
    Courgettes
    6
  • Tahini
    Tahini
    2 tbsp
  • Greek yogurt
    Greek yogurt
    100 grams
  • Cooks' ingredients sumac
    Cooks' ingredients sumac
    1 tsp
  • Garlic clove
    Garlic clove
    1
  • Dill
    Dill
    20 grams

Nutrition Facts

View nutrition facts
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