Eggplant is the only vegetable that I am allergic to. As a lover of Middle Eastern food, this is tragic. Thank goodness my dear friend Bonnie at Earth Sky Time figured out how to make Baba Ghanoush out of zucchini!
If you live somewhere where everyone's zucchini goes nuts in August, start handing out this recipe. It's a delicious way to put a lot of zucchini into the bellies of your loved ones.
5 large zucchini, about 2 3/4 lb
1 tbsp olive oil
2 1/2 tbsp pine nuts
A pinch of chile flakes
1 tsp lemon juice
1 clove garlic, crushed
1/2 tsp za’atar, to finish
salt and black pepper
- Preheat the broiler. Place the zucchini on a baking sheet lined with parchment paper and broil for about 45 minutes, turning once or twice during the cooking, until the skin crisps and browns nicely. Remove from the oven.
- Once cool enough to touch, scoop out zucchini innards and let sit in a strainer.
Warm the olive oil in a small pan with the pine nuts over low heat and cook, stirring often, for 3 to 4 minutes, until the nuts turn golden brown. Stir in the chile flakes and lemon juice and set aside.
To serve, put the zucchini in a bowl and add the garlic, a scant 1/2 teaspoon salt, and a good grind of black pepper. Gently mash everything together with a fork and then drizzle with the warm chile oil and the pine nuts. Finish with a sprinkle of za’atar and serve at once.