The Sunday Cookbook: Zucchini Baba Ghanoush | Nightshade-Free

Today, we're diving into a delicious and allergy-friendly twist on a classic Lebanese dish.

Jump to Recipe

Baba Ghanoush was a staple to my grandmother's variety of Lebanese dishes she would make. We've adapted the traditional recipe to be nightshade-free, making it suitable for those with dietary restrictions.

AD

A Brief History of Baba Ghanoush

Baba ghanoush, a smoky and creamy dip, has its roots in the Middle East and North Africa. It's traditionally made with roasted eggplant, tahini, lemon juice, and garlic. The name "baba ghanoush" is believed to be derived from the Arabic phrase "baba ganouj," which means "father of the spoiled." This refers to the softened texture of the roasted eggplant.

Why Zucchini?

While eggplant is the traditional ingredient, we've substituted it with zucchini to make this recipe nightshade-free. Zucchini offers a similar texture and mild flavor, making it a great alternative.

AD

This zucchini baba ghanoush is a flavorful and allergy-friendly alternative to the traditional recipe. It's a great way to enjoy the smoky and creamy flavors of baba ghanoush without compromising your dietary needs. Give it a try and let us know what you think!

Would you like to explore other allergy-friendly recipes inspired by our family traditions?

View other Mediterranean recipes from The Sunday Cookbook:

• Gluten-Free Tabbouleh with Kale and Chickpeas

• Joe's Free From Halal Truck Lamb Platter

• Sweet Potato and Chickpea Falafel

The Sunday Cookbook:

Zucchini Baba Ghanoush

---

Ingredients

• 2 large zucchini, or 4 small zucchini

• Olive Oil

• ¼ cup tahini

• ¼ lemon juice

• 3 cloves of garlic, minced

• ¼ teaspoon cumin

• ¼ teaspoon sea salt

• 2 tablespoons dried parsley

AD

Directions

1. Preheat the oven to 375°F.

2. Cut the top off of the zucchini, and then slice it in half longways. Lightly rub the cut side of the zucchini in olive oil, and lay the flat side down on a parchment-lined baking sheet. Bake for 25 minutes or until the zucchini becomes lightly browned on the flat side, and easily poked with a fork.

3. Remove the zucchini from the oven, and let cool until it can be handled.

4. Using a spoon, scoop out all zucchini, leaving behind just the skin. Add the scooped zucchini flesh to a food processor.

5. Add all ingredients, from the tahini to the parsley, to a food processor. Pulse the mixture until fully combined, and mostly smooth in texture.

6. Transfer the mixture to a bowl, and enjoy!

AD