Zucchini Baba Ganoush

It's summer, there are zucchini and courgettes everywhere.

If you had enough aubergine baba ganoush, you shoud try this one.

I tried it once, made another one one week later with some modifications

Here is where I found the recipe: http://www.manuskitchen.com/2015/02/ottolenghitamimi-inspired-zucchini-baba.html

So it goes like this:

3-4 zucchini or courgettes, 1 clove crushed garlic, 1 tablespoon olive oil, salt and pepper

For the chilli butter: 2 tablespoons butter, 1/2 teaspoon chilli flakes, 1/2 teaspoon lemon juice, 2 tablespoons pine nuts

For dressing: 1/4 greek yoghurt, handful of chopped fresh parsley, 1 tablespoon of za'atar

Start by putting the oven on grill mode. Place the whole zucchini on a baking tray and grill for 40-45 minutes until crisp and blackened out the outside, turning half way through cooking. 

While the zucchini is in the oven, make the chilli butter. Melt the butter in a pan, add the pine nuts and cook for 2-3 minutes. Do not let the pine nuts brown too much or they will become bitter. Add the chilli flakes and lemon juice and let sit until needed. 

Once the zucchini is cooked and cooled, remove their skins. (They should peel off very easily). Scoop out the insides of the zucchini into a colander to discard all of the excess liquid. 

Mash the garlic and zucchini together with a pinch of salt and pepper. 

Put the zucchini mixture on a plate and top with the greek yoghurt, the za'atar, the chilli pine nut butter and sprinkle with the parsley.