Zabaganoush

The Z Recipe Series is back! This week, the Middle Eastern classic eggplant dip gets a makeover.  If you love Babaganoush, you will almost certain love this version in all of its smokey, creamy goodness.  And if you don’t like eggplant, you will notice this version is slightly sweeter and less acidic than its traditional cousin.

Mix 1 t. salt and 3 T. olive oil together on a plate.

Slice 4-6 zucchini lengthwise and coat on both sides with the salt/oil mixture.

Grill the zucchini on medium heat, or roast in the oven at 400 on a cookie sheet, until nicely-browned (but not blackened) on both sides.

Remove the zucchini and allow it to cool for at least ten minutes.  Transfer to a food processor along with 2 T. lemon juice, 1 minced clove of garlic and 1/2 C. tahini.  Puree until combined, then drizzle in 2 T. olive oil while continuing to puree.  Taste and add salt and more lemon juice to taste.

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