Courgette 'baba ganoush' from Plenty More (page 163) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broad beans with lemon and coriander

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.151 in the US edition. See recipe for variations.

  • Ganga108 on March 01, 2022

    Just when you had thought you had seen everything, charred/burnt zucchini crosses your path. In the same way that you would char eggplants for dishes like Babaganoush, zucchinis can be roasted and turned into delicious dips and spreads. After charring, the flesh is slippery, silky, smoky and delicious. Then, in Middle Eastern Style, the mashed zucchini flesh is topped with a sauce made with yoghurt and Roquefort cheese. As we do not cook with eggs, we added chickpea flour to the cheese-yoghurt mix, and let it cook out to produce the most beautiful sauce. It is tangy and intriguing, this sauce. THEN, over the top of what already feels like a whole dish, chilli buttery pinenuts are drizzled, and that is scattered with za’atar. Divine. Inspired. Gorgeous. It challenges Baba Ganoush for deliciousness.

  • dinnermints on August 01, 2017

    Huh. After seeing reviews of this on Serious Eats and elsewhere online, I was sure this would be a pants-knocker-offer, but for me, not so. I wish I knew how much zucchini flesh one was supposed to have ended up with - the smaller zucchini from my garden were a bit of a pain in the butt; larger zucchini would've been easier and probably would've produced more flesh. I do like Roquefort, but in this case it seemed to overwhelm the dish, would use goat cheese instead. The goat's milk yogurt was fun to try, but in a pinch, using regular yogurt + goat cheese is probably a good approximation. Also...is that egg necessary? Did it get cooked enough? The sauce was very runny, and I cooked it longer than it said to. I'm maybe overly squeamish on that front. I'd omit it next time and just heat the yogurt + goat cheese til warm. Ground the salt + garlic in a mortar and pestle. *Might* try it again with the changes.

  • leahorowitz on July 20, 2015

    A nice variation on baba ganoush. Don't like roquefort, used some feta cubes instead. My (rather thin) courgettes were done after about 30 minutes in the oven.

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