Courgette 'baba ganoush' from Essential Ottolenghi: A Collection (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

    See recipe for variations.

  • 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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