Entertaining

Zucchini baba ganoush with a spiced rum spritz with coconut, lemon and basil

Name: Simple zucchini baba ganoush and rum spritz recipe
Yield: 10
Ingredients: 6 medium zucchini, cut lengthwise into 1cm-thick pieces; 40.00 ml extra virgin olive oil, plus extra to drizzle; 2 garlic cloves, crushed; 40.00 ml finely chopped flat-leaf parsley, plus extra to serve; 50.00 ml hulled tahini; 1 1/2 tsp fennel seeds, toasted, crushed; 1 1/2 tsp smoked paprika; 3 tsp coriander seeds, toasted, crushed; 95g yoghurt; Zest & juice of 1 lemon, plus extra zest to serve; Baked pita bread, to serve; 2 tsp caster sugar; Juice of 1 lemon; 1 zucchini, sliced into thin rounds; 220g caster sugar; 250ml coconut water; 2 cinnamon quills, toasted; 3 each cloves, star anise & cardamom, toasted; 3 basil sprigs; Pared zest & juice of 1 lemon; Ice cubes; Soda water, white coconut rum & pineapple slices, to serve

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https://healthimprovements.info/recipes/simple-zucchini-baba-ganoush-rum-spritz-recipe/fm5ftwcn — Zucchini baba ganoush

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by Dominic Smith

Nov 01, 2019

Baba ganoush and a rum spritz over a long lunch, what could be better?

6 medium zucchini, cut lengthwise into 1cm-thick pieces
2 tbs extra virgin olive oil, plus extra to drizzle
2 garlic cloves, crushed
2 tbs finely chopped flat-leaf parsley, plus extra to serve
2 1/2 tbs hulled tahini
1 1/2 tsp fennel seeds, toasted, crushed
1 1/2 tsp smoked paprika
3 tsp coriander seeds, toasted, crushed
1/3 cup (95g) Greek yoghurt
Zest & juice of 1 lemon, plus extra zest to serve
Baked pita bread, to serve

Zucchini pickle

2 tsp caster sugar
Juice of 1 lemon
1 zucchini, sliced into thin rounds

Spiced rum spritz with coconut, lemon and basil

1 cup (220g) caster sugar
1 cup (250ml) coconut water
2 cinnamon quills, toasted
3 each cloves, star anise & cardamom, toasted
3 basil sprigs
Pared zest & juice of 1 lemon
Ice cubes
Soda water, white coconut rum & pineapple slices, to serve

Method

1.

For the spritz, place the sugar and coconut water in a small saucepan over medium heat and stir until sugar has dissolved. Place the spices, basil and lemon zest in a heatproof bowl and pour over the syrup. Stir occasionally until cooled completely. Place ice in glasses and pour in as much spiced sugar syrup as desired. Top with desired amount of soda and rum, and serve with pineapple slices.
2.

For the pickle, whisk the sugar and lemon juice in a bowl until combined. Add zucchini, season to taste and toss well to combine. Set aside until ready to use.
3.

Preheat a lightly greased chargrill pan or barbecue to high. Place zucchini in a large bowl with the olive oil, season to taste and toss to combine. Chargrill on both sides for 3-4 minutes or until cooked through. Stand on a wire rack to cool completely.
4.

Place zucchini, garlic, parsley, tahini, fennel seeds, spices, yoghurt, lemon zest and juice in a food processor, and whiz until combined. Season to taste and transfer to a serving dish, scatter with extra parsley, extra lemon zest and drizzle with extra olive oil. Serve with zucchini pickle and baked pita bread.