In the past, I’ve made several versions of courgette ‘baba ganoush’ and each time added various spices. But here I used only two additional flavours: roasted garlic and toasted sesame oil. I much prefer this version because it has such a lovely smoky flavour. Its very low in calories too, should you care about such things.
Ingredients (serves 2)
1 very large or several smaller courgettes (approx. 250g)
5 cloves of garlic, unpeeled
1 tbsp Greek style yoghurt
½ tsp toasted sesame oil (or a little more, to taste)
Salt to taste
Chilli oil, toasted sesame seeds and chopped parsley (optional)
Method
Ingredients (serves 2)
1 very large or several smaller courgettes (approx. 250g)
5 cloves of garlic, unpeeled
1 tbsp Greek style yoghurt
½ tsp toasted sesame oil (or a little more, to taste)
Salt to taste
Chilli oil, toasted sesame seeds and chopped parsley (optional)
Method
- Heat oven to 180C.
- Place the whole unpeeled courgette(s) and the unpeeled garlic cloves on a baking tray. Cook for ten minutes and remove the garlic cloves. Remove the papery skin from the garlic and set aside.
- Continue to roast the courgette(s) for up to a further 40mins (turning occasionally) until the skin is blackened. The courgette(s) should be almost collapsed.
- Place the courgette(s) on a plate and split along their length. Using a teaspoon, scrape every scrap of courgette flesh from the skin. You need to scrape and scrape to collect the tasty browned parts nearest the skin. Its rather a pleasurable activity. Place the flesh in a jug or liquidiser.
- Choose a few pieces of the thinnest blackened skin and add them to the flesh along with any brown juices which will have collected on the plate.
- Add the yoghurt, garlic cloves and sesame oil and blitz the mixture to a smooth purée (I use a stick blender, after adding the ingredients to a jug).
- Add salt to taste.
- Garnish with chilli oil, toasted sesame seeds and chopped parsley (optional). Serve with flatbread.
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