Baba Ganoush with Zucchini and Eggplant / my favorite dish / serves up beautifully
Ing lb ea garden eggplant garden zucchini 2 tbl Olive Oil sea salt to taste black pepper to taste 1-2 cloves Garlic 1/4 cup tahini 1/2 med lemon, juiced 1/4 tsp organic cumin 1/8 tsp Paprika assorted cut up garden vegetables for serving or use olives for serving pita crackers for serving
Instructions Line a large, rimmed b/sheet with parchment. Halve the eggplants & zucchini lengthwise and drizzle lightly with olive oil; season with sea salt/p. Place them in the prepared pan with the halved sides down. Roast until the interior is very tender, 450 deg about 20 to 30 min; cool a few minutes then scoop out the flesh; transfer the flesh to a strainer and discard the skins.
You want to remove as much moisture as possible, so let eggplant rest a few min and shake/stir to release more moisture. Processor pulse drained eggplant and zucchini w/ garlic, tahini, lemon juice and cumin, S/p, leaving some texture. Enjoy with fresh vegetables, olives, pita, crackers.
