Ingredients
1 whole Large Zucchini, Skin On
4 Tablespoons Tahini Paste
3 cloves Garlic, Minced
1 whole Lemon, Juiced
1 teaspoon Salt To Taste
13 cups Olive Oil
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
Italian pasta organized by shape — which sauce belongs with which pasta
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Create vegetable noodles — zucchini, sweet potato, beet
Record your recipes and experiments — organized cooking journal
Ring mold for savarin and rum baba — soak in syrup after baking
Italian pasta organized by shape — which sauce belongs with which pasta
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Start by heating your grill. If you have charcoal, go that direction to infuse smoke flavor into the zucchini. Turn zucchini every 15 minutes, and cook over direct heat until skin is completely charred. Once zucchini is completely charred and softened, remove to a plate and let cool. Once cooled, carefully remove the charred skin. Using a fork, gently mash zucchini to remove any excess water. Trust me, these things are juicy, and you do not want a watery zucchini baba ghanoush. Strain liquid, and then add tahini paste, garlic, lemon juice, salt, and olive oil. Mash well with a fork to achieve desired texture. I like mine a bit smooth with subtle chunks of zucchini.