Description
Instead of roasting eggplant for this wonderful snack, I grilled whole zucchini to make an awesome dip. A great use of zucchini to boot.
Ingredients
- 1 whole Large Zucchini, Skin On
- 4 Tablespoons Tahini Paste
- 3 cloves Garlic, Minced
- 1 whole Lemon, Juiced
- 1 teaspoon Salt To Taste
- ⅓ cups Olive Oil
Preparation
Start by heating your grill. If you have charcoal, go that direction to infuse smoke flavor into the zucchini. Turn zucchini every 15 minutes, and cook over direct heat until skin is completely charred.
Once zucchini is completely charred and softened, remove to a plate and let cool. Once cooled, carefully remove the charred skin.
Using a fork, gently mash zucchini to remove any excess water. Trust me, these things are juicy, and you do not want a watery zucchini baba ghanoush.
Strain liquid, and then add tahini paste, garlic, lemon juice, salt, and olive oil. Mash well with a fork to achieve desired texture. I like mine a bit smooth with subtle chunks of zucchini.
