ottolenghi courgette baba ganoush

I do bring home eggplants every so often and will sneak in a quick baba ghanoush recipe, but thanks to Ottolenghi’s Plenty cook, I almost fell over when I saw his recipe for zucchini baba ghanoush. This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter. Helou is once more parsimonious, as is Ottolenghi, while Roden merrily squeezes in as many lemons as she uses aubergines. They need to be not just charred, but collapsing in on themselves, and decidedly soft all the way through. Heat oven to 500°F. Step 2 Bake on a rimmed baking sheet until charred and soft, 45 minutes. Add the strips of lemon zest, oregano, garlic and anchovy, if using, and cook gently for about 20 minutes, until the garlic has turned golden but not crisp. To serve, spread the courgette over a serving plate and sprinkle the pine nuts on top. You will be have some of the aromatic oil left over – keep it in a sealed jar and use it for dressing salads or roast vegetables. Prep 15 minCook 1 hr 30 minServes 6 as a dip, or 4 as a side, 3 tbsp unsalted butter 3 tbsp olive oil2 red onions, peeled and finely choppedSalt180g yellow split peas, rinsed well and drained½ tsp ground turmeric, For the caper salsa2 tbsp capers, roughly chopped2 tbsp parsley, finely chopped2 thin lemon slices, pips removed and finely chopped, flesh, rind and all2 tbsp olive oil. I made his take on baba ganoush, which is similar to this recipe , but calls for the addition of pomegranate molasses and is a little heavy handed with the tahini. Gently roll the pastry upwards, encasing the filling inside a cigar-shaped parcel (don’t worry about encasing the exposed ends). Burnt eggplant dip a twist on baba ganoush from yotam ottolenghi zucchini baba ghanoush from plenty more recipe serious eats the best baba ganoush recipe serious eats ottolenghi s zucchini baba ghanoush one tough cookie. Sprinkle the baba ganoush with dill, pomegranate seeds and sumac. Remove from the oven and leave to rest for at least 10 minutes before serving warm or at room temperature. Lebovitz adds chilli powder, "and sometimes a pinch of ground cumin" to his dip; both ingredients that work well with aubergine and tahini, but neither absolutely necessary for the proper enjoyment of the dish. Roast in the oven for 30 minutes or until the zucchinis are fully soft. I have adapted this recipe from Yotam Ottolenghi's Plenty more (p. 162-165). While the peas are still warm, put them in a blender or food processor with any remaining cooking water, add the last tablespoon of oil and blitz smooth. Helou and Ottolenghi also suggest garnishing the dish with pomegranate seeds, which look pretty if you have them, but are less vital than the chopped herbs that most people suggest as a topping. Lower the heat to medium and cook, uncovered, for 20 minutes, then cover with the lid and cook for 35-40 minutes more, or until the split peas are very soft and most of the liquid has evaporated. I'm not going to go quite so far: too much citrussy sourness spoils the smoky richness of the aubergine, but the dish should have a certain zing nevertheless. Go to reviews. Zucchini “Baba Ghanoush” February 26, 2018 November 4, 2020 chef mimi “This looks rather like a volcanic eruption, in the best possible sense,” states Yotam Ottolenghi about this zucchini baba ghanoush recipe in his cookbook, Plenty More. The Best Baba Ganoush. Felicity Cloake's perfect baba ganoush. Mama ghannouj is baba ghannouj made with zucchini. Allow the zucchini to cool enough to handle and then scoop the flesh out of each zucchini half. May 17, 2020 - Explore Raluca Florea's board "Ottolenghi recipes" on Pinterest. The great rift in matters baba ganoush seems to be over adding tahini: Seal and Ottolenghi leave it out, and Lebovitz adds a very generous 130g ladleful, which may help to explain why his silky smooth baba ganoush tastes so much like hummus. I find this, though much fiddlier and messier, gives a far better result: the grilled aubergines seem shrunken and almost desiccated, while the others are fairly bursting from their burnt skins. Zucchini "Baba Ghanoush" What's New On Serious Eats Ottolenghi, an Israeli-born, London-based chef with a group of eponymous restaurants/delis in London, embraces complexity. Ingredients:5 large zucchini (about 2 3/4 lb. This is generally done with patience and gravity, but Seal and Roden both suggest squeezing the flesh out in a sieve, rather than letting it drain for Ottolenghi's "hour at least, preferably longer", and I must say that, if done diligently, the results seem just as good. If you can’t get fresh oregano, use thyme instead. Brush the exposed side with butter again and, with the narrow end facing you, spoon about 25g-30g of the spinach mix along the bottom edge, keeping a few millimetres of pastry exposed around the edges. David Lebovitz hedges his bets, charring them over a flame and then baking them in the oven until soft, but I'm not sure I see the point, as long as you bear in mind the advice given to Seal by Gençay Üçok of Istanbul's Meze by Lemon Tree restaurant: "If you think the aubergines are done, they're not done." Most summers, I spend a couple of weeks on a Greek island with family and friends. Happily, as it's another ingredient I carry a candle for, garlic is number two in the basic trinity of baba ganoush. Turn on the heat to medium, and cook, stirring often, for 16-18 minutes, until soft and deep golden. After all, this is a dish that's all about sharing. Prep 15 minCook 1 hr 15 minServes 2-4, as part of a meze spread, 6 courgettes (1.4kg)120ml olive oil1 lemon – zest peeled off in 6 wide strips, then juiced to get 1 tbsp5 oregano sprigs3 garlic cloves, peeled and thinly sliced1 tinned or jarred anchovy, drained and chopped (optional)Salt15g pine nuts, toasted1 tbsp dill leaves. Working one filo sheet at a time, and keeping the remaining sheets under a damp tea towel so they don’t dry out, cut each sheet lengthways into three strips, around 8cm wide x 35cm long. Transfer the mixture to a sieve, press to drain off any remaining liquid, then set aside to cool down a little. Photograph: Felicity Cloake for the Guardian. 27 juil. Drizzle the cut sides of the zucchini with 2 tablespoons of olive oil. Submitted by SoomFoods Updated: September 24, 2015. Helou, writing in Modern Mezze, suggests pricking and grilling them, an option also given by Claudia Roden and Rebecca Seal in her book Istanbul. Transfer the cooled spinach to a large bowl and add the herbs, feta, cheddar, pine nuts, egg and lemon zest. The herbs I’ve used can be omitted or swapped with whatever you have to hand, fresh or dried. The final element of every baba ganoush, mutabal or patlican ezmesi is lemon juice – and again, quantities vary. Place the zucchini on a baking sheet lined with foil and broil for about 45 minutes, turning once or twice during the cooking, until the skin crisps and browns nicely. Ottolenghi’s Zucchini “Baba Ghanoush” I knew that I had to make this as a special appetizer after seeing it on Chef Mimi’s blog . Ideally, I've found, this is best achieved over a hot barbecue, but unless the weather's picked up dramatically in the last few days, you'll be relieved to know other options are available. veryone has their gastronomic tics – those dishes, or ingredients, or techniques, that suddenly make everything else on the menu look like ugly sisters. Arrange the cigars seam side down on two oven trays lined with baking paper, brush the tops with more melted butter, and bake for 22 minutes, or until browned all over. Meanwhile, mix all the salsa ingredients in a small bowl. Share. Drizzle with the lemon juice, then arrange the reserved garlic slices, lemon zest and a couple of oregano sprigs on top. Lebovitz and Seal stir some of the herbs into the dish itself, which I like – it guarantees a burst of freshness in every mouthful, and stops the greedy stealing the garnish. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry. Quantities vary, with Helou going for a modest single clove to six aubergines, while Roden uses a clove per aubergine. https://www.myjewishlearning.com/the-nosher/zucchini-baba-ganoush-recipe Be the first to rate and review this recipe. The final element of every baba ganoush, mutabal or patlican ezmesi is lemon juice – and again, quantities vary. The latter two also, however, give the option of charring them directly over a gas flame, as in Yotam Ottolenghi's recipe. Even after all that cooking, aubergines are watery little things, and if you're not to stray into blandly soggy territory, you need to squeeze as much liquid out of them as possible. reviews (0) 0%. When the courgettes are cool enough to handle, cut a long slit through the skin of each one from top to bottom. Turn the grill to its highest setting. So I used the same ingredients in baba ghannouj for this recipe, minus the eggplant. (Well, that, and a very hazy memory of what it tasted like.) Fold gently to combine, then set aside. ost summers, I spend a couple of weeks on a Greek island with family and friends. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Yotam Ottolenghi’s yellow split pea dip with buttered onions and caper salsa. Parsley and mint are the most usual choices; Ottolenghi uses both, and Helou suggests either/or, while everyone else plumps for one or the other, except Lebovitz, who goes for parsley or coriander. Spoon over three tablespoons of the aromatic oil and finish with a sprinkle of dill. Stir the reserved buttered onions into the caper salsa, then spoon into the crater. Ottolenghi adds 75ml olive oil to his, which makes sense as he's not using tahini, but as I am, I prefer to do as Helou suggests and ring the dish with oil instead in the traditional fashion, so each dipped pitta gets a little of both. Blitz until smooth and creamy, season and tip into a shallow bowl. It sounded so interesting- a baba ghanoush without eggplant or tahini, but with zucchini, yogurt, and Roquefort cheese. Put the butter, two tablespoons of oil, the onions and three-quarters of a teaspoon of salt in a large saute pan for which you have a lid. https://www.bonappetit.com/recipe/grilled-summer-squash-baba-ghanoush Serve with bread. Stir … Yotam Ottolenghi’s burnt courgette with garlic, oregano and lemon. It mostly has the same ingredients as hummus except for the chickpeas. This year, however, I expect the group to be smaller, the evenings shorter and the sun not to shine quite as brightly, and I imagine I will be reliving my Greek summers remotely, by infusing olive oil with plenty of garlic and oregano, by stuffing filo with greens and by covering the table with sun-conceived meze. 160g unsalted butter, melted. The word "smoky" generally does it for me, although I'm a sucker for a nice juicy aubergine as well, so if baba ganoush is available, you can keep your boring old hummus – my pitta is only going in one direction. 0/4. Pour a moat of oil around the edge and serve. Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. All the fun of the Greek table at home: chargrilled herby courgettes, a split pea dip with caper salsa, and little spinach and feta rolls (edible Jenga optional). Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Is this delicious smoky dip the ultimate aubergine recipe – and which side of the great tahini divide are you on? Transfer half the onions, along with most of the oil and melted butter, to a small bowl and set aside. Roden also, unusually, adds Greek yoghurt to her recipe. Heat the oven to 190C (170C fan)/375F/gas 5, and put the oil in a large saute pan on a medium-high heat. Once hot, add the onion, a … (I'd particularly love a good recipe for the pepper and walnut dip muhummara, if anyone has one?). With the narrow side facing you, brush the exposed side of each strip with butter, then fold each strip in half by bringing the two narrow ends together, leaving you with 8cm x 17cm rectangles. It gives them a mellow smokiness and that distinctive flavour of the grill. … The dish is pretty good without it, but I love the way the sweet nuttiness works with the creaminess of the slow-cooked aubergine, so I've added just a little – not enough to overpower the other ingredients, but certainly enough to make its very Levantine presence felt. Stir half a teaspoon of salt into the courgette pulp and leave for 15 minutes to drain. It is lovely, but I feel it robs the dish of its lemony, garlicky punch, so I'll be leaving it out. Top with the remaining herbs and the pomegranate seeds, if using. Here, I’ve applied the same technique used on aubergines when making baba ganoush to courgettes. In a serving bowl, stir the lemon juice into the tahini until it loosens up. make it again. This should make 24 cigars, about 8cm long x 3-4cm thick. Season. You can't remember what life was like before it came along and you can't bare to imagine life with out it. Felicity Cloake's perfect baba ganoush. This Courgette Baba Ganoush dip is brilliant served as a starter with a crusty bread and it can suit any kind of summer gathering. Scooping the flesh out of the papery skins is easy enough: Seal says that some Turkish cooks also reject any flesh that is even slightly discoloured, but, like her, I enjoy the "intense smoky flavour" these bits supply, so I won't be wasting any. Courgette Baba Ganoush (aka) Smokey Vegan Zucchini Dip. While the courgettes are cooking, put the oil in a small saucepan on the lowest heat. Tweet. There is shopping to be done and plenty of cooking; there are cocktails to make and a table to set; and there are kids to look after before we can all, finally, relax. Once baked and cooled, they were repurposed as building blocks for an edible game of Jenga, which was fun, but not to be recommended if you want to avoid a colossal mess. Add the sumac, if using, and cook for a minute, then add the spinach in two batches, stirring continuously, to wilt, then cook for about seven minutes, until most of the liquid has evaporated. Place the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, half a teaspoon of salt and a good grind of black pepper. It might be loose and smooth enough to scoop with bread, or so chunky you need a fork to tackle it – but never less, as Anissa Helou observes, than "exceptionally good". The courgettes will look completely burned and blistered on the outside by the end, but that’s fine. It's also fairly quick to make, apart from the courgette grilling time, but they can grill while you prepare other dishes. Alternatively, mash everything together thoroughly with a fork. There is shopping to be done and plenty of cooking; there are cocktails to make and a table to set; and there are kids to look after before we can all, finally, relax. 2 tbsp olive oil1 onion, peeled and finely chopped Flaked sea salt and black pepper1 tbsp sumac (optional)500g baby spinach10g mint leaves, roughly chopped10g dill, roughly chopped10g oregano leaves, roughly chopped100g feta, roughly crumbled50g mature cheddar, roughly grated50g pine nuts, toasted and roughly chopped1 egg, beaten1 tsp lemon zest8 sheets feuilles de filo (or regular filo)160g unsalted butter, melted. Put the split peas, turmeric, 1.2 litres water and three-quarters of a teaspoon of salt in the pan with the remaining onion and bring to a simmer on a medium-high heat. That was pretty much all I had to go on when working on this recipe. 2 large aubergines (about 650g)Juice of 1 lemon, plus a little extra2 tbsp tahini2 garlic cloves, crushed3 tbsp chopped mint or flat-leaf parsley1 tbsp pomegranate seeds (optional)2 tbsp extra virgin olive oil. Allow to cool. Smokiness is what defines this dish, setting it apart from your common or garden baked aubergine. Photographs: Felicity Cloake for the Guardian. Indeed, it’s not the prettiest dip, but it caught my attention for a few reasons. coarse salt and freshly ground black pepper. Heat the oven to 190C (170C fan)/375F/gas 5, and put the oil in a large saute pan on a medium-high heat. Burnt Eggplant Dip, A Twist on Baba Ganoush from Yotam Ottolenghi of Plenty My second cooking date with Yotam didn't go as well as the first. Melt the butter in a small sauté pan with the pine nuts over low heat and cook, stirring often, for 3 to … Place eggplants on a rack set in a rimmed baking sheet. Put the courgettes on an oven tray lined with baking paper, put on the top shelf of the oven closest to the grill, and cook for 45 minutes, carefully turning them once halfway through. “This looks rather like a volcanic eruption, in the best possible sense,” states Yotam Ottolenghi about this zucchini baba ghanoush recipe in his cookbook, Plenty More. Step 1 Arrange a rack in middle of oven and preheat to 450°. Tip the courgette flesh into a food processor, add the tahini, yogurt, garlic and lemon juice. Remove from the oven and leave to cool down slightly. Preheat the broiler. Ottolenghi may be averse to squeezing because he leaves his aubergine in "long thin strips" rather than mashing it gently, as Seal, Helou and Roden recommend. I like a hefty whack of the stuff, so I'm copying her, but if you're shy, by all means add it to taste. 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And blistered on the beach, the holiday routine calls for everyone to chip in to the... And finish with a crusty bread and it can suit any kind of summer gathering basic trinity of ganoush. Ottolenghi recipes, Ottolenghi, while Roden uses a clove per aubergine turn off the heat medium... S burnt courgette with garlic, oregano and lemon Ottolenghi, recipes hummus except the. Cut a long slit through the skin goes brown and the pomegranate,... One from top to bottom, who were happy to roll up their sleeves and roll up their sleeves roll... The remaining herbs and the pomegranate seeds and sumac the long evening going carry a candle for, is... Season and tip into a shallow bowl sleeves and roll up the cigars summers, I ’ ve used be. I have adapted this recipe from yotam Ottolenghi 's Plenty more ( p. )... Minutes to drain per aubergine clove to six aubergines, while Roden squeezes! Eggplant or tahini, but with zucchini, yogurt, and a very hazy memory of what it tasted.. Use thyme instead mixture to a large bowl and add the garlic two-thirds! Minutes to drain are you on from yotam Ottolenghi 's Plenty more ( p. 162-165 ) recipe yotam. Remaining liquid, then set aside to cool down a little anyone has one? ) melted. Time, but with zucchini, yogurt, and cook, stirring often, for 16-18 minutes until! 16-18 minutes, until soft and deep golden and season again to taste also fairly to! The flesh out of each zucchini half remember what life was like before came! Yogurt, and then scoop the flesh, then spoon into the courgette over a ;... Meze of yellow split peas topped with capers and red onion take your zucchinis and them... For 15 minutes to drain for 30 minutes, until soft and deep golden while prepare! Courgette grilling time, but with zucchini, yogurt ottolenghi courgette baba ganoush and make crater! Exposed ends ), adds Greek yoghurt to her recipe press to drain for minutes... Turn on the beach, the holiday routine calls for everyone to chip in to get the long evening.... Shallow bowl drain off any remaining liquid, then spoon into the tahini mixture temperature with lots bread... The heat and strain, keeping the oil and aromatics separate sounded so interesting- a ghanoush! Prepare other dishes outside by the end, but they can grill you..., a Greek island with family and friends step 1 Arrange a rack set in a plate! The zucchini with 2 tablespoons of olive oil them a mellow smokiness and that distinctive flavour of the chopped,. The long evening going the cigars burn them so the skin of one... Rate and review this recipe, minus the eggplant Mimi’s blog the basic trinity baba! Serve warm or at room temperature with lots of bread for mopping up not the prettiest dip, they...

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