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Lebanese zucchini with baba ganoush and hazelnut salsa seca

Name: Grilled zucchini with baba ganoush recipe
Yield: 8
Ingredients: 4 small grey zucchini (from specialty grocers, substitute small regular zucchini), halved lengthwise; Extra virgin olive oil, to brush; Basil leaves, to serve; 650g eggplant (1 large or 2 small); 90g tahini; 4.00 tsp lemon juice; 2 tsp extra virgin olive oil; 50g hazelnuts; 20g dried cranberries, chopped; 20.00 ml pepitas, toasted; 3 tsp sesame seeds, toasted; 40.00 ml extra virgin olive oil; 1/2 tsp gochugaru (Korean chilli flakes, from Asian grocers), or chilli flakes; Pinch of caster sugar; Finely grated zest of 1/2 lemon

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Lebanese zucchini with baba ganoush and hazelnut salsa seca

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by German Sanchez

CHEF

Oct 30, 2023

This earthy eggplant dip is the perfect bed to serve crunchy grilled zucchini on.

4 small grey zucchini (from specialty grocers, substitute small regular zucchini), halved lengthwise
Extra virgin olive oil, to brush
Basil leaves, to serve

Baba ganoush

650g eggplant (1 large or 2 small)
1/3 cup (90g) tahini
2 tsp lemon juice
2 tsp extra virgin olive oil

Hazelnut salsa seca

1/3 cup (50g) hazelnuts, toasted and roughly chopped
20g dried cranberries, chopped
1 tbs each sunflower seeds and pepitas, toasted
3 tsp sesame seeds, toasted
2 tbs extra virgin olive oil
2 tsp lemon juice
1/2 tsp gochugaru (Korean chilli flakes, from Asian grocers), or chilli flakes
Pinch of caster sugar
Finely grated zest of 1/2 lemon

Method

1.

For the baba ganoush, place eggplant on a wire rack directly over a gas burner on high heat, or under a hot grill. Char, turning eggplant often, until skin is blackened, flesh is very soft and juices are running (this will take 8-10 minutes over a gas burner; 20 minutes under a grill).
2.

Transfer eggplant to a bowl, cover and set aside until cooled. Peel off and discard blackened skin (it’s okay if a few flecks of skin remain). Tear eggplant into large chunks and stand in a sieve for 10 minutes to drain off any excess juices.
3.

Place eggplant in a large bowl with the tahini, lemon juice, oil and 1 1/4 tsp fine salt and whisk until well combined. Set aside.
4.

For the hazelnut salsa seca, toss all ingredients and 1/4 tsp salt flakes in a medium bowl until thoroughly combined.
5.

Heat a chargrill over high heat. Brush zucchini with oil and season with salt flakes. Cook zucchini, cut-side down, for 2 minutes, then flip and cook for another 1 minute (do not overcook; the desired result is zucchini that is pleasantly crunchy).
6.

To serve, spread baba ganoush on a plate, arrange warm zucchini on top and spoon over the salsa seca. Serve sprinkled with basil leaves.