Grilled Summer Squash Baba Ganoush
4 servings
60 minutes
Grilled summer squash baba ghanoush is an exquisite Arabic dip that delights with its velvety flavor and light smoky note. This recipe is a creative interpretation of classic baba ghanoush, where tender summer squash replaces the traditional eggplant, highlighting its natural sweetness. Historically, baba ghanoush originates from the Levant and is an integral part of Eastern cuisine. Grilling gives the squash a subtle campfire aroma that beautifully complements the brightness of lemon juice, the nutty depth of tahini, and the spiciness of garlic. The dish is perfect as a dip or sauce for fresh flatbreads and pitas, as well as an original accompaniment to meat and vegetable dishes. Drizzled with olive oil and sprinkled with sumac and Aleppo pepper, this baba ghanoush becomes a gastronomic delight.
1
Preheat the grill to medium heat. Lightly oil the grate.
- Olive oil: to taste
2
Grill the pumpkin for 25-35 minutes, turning occasionally, until soft and lightly charred on the skin. You can also roast the pumpkin in the coals after grilling something else. Wait until the coals are completely covered with ash and no black spots remain.
- Courgette: 1.3 kg
3
Shake the grill to clear excess ash from the coals, then rake the coals and place them around the pumpkin. Allow to cool slightly.
4
Cut the pumpkin in half, scoop out the flesh with a spoon. Transfer the flesh to a colander and let it drain for at least 15 minutes but no more than 1 hour; drain the liquid that has accumulated.
- Courgette: 1.3 kg
5
Blend pumpkin with lemon juice, tahini, and garlic until smooth; season with salt and pepper.
- Lemon juice: 2 ml
- Tahini: 1 g
- Garlic: 1 g
- Coarse salt: to taste
- Ground black pepper: to taste
6
Drizzle the baba ghanoush with oil. Serve with flatbreads or pita.
- Olive oil: to taste
- Pita bread: to taste