Zucchini Babaganoush

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Zucchini Babaganoush
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Zucchini Babaganoush

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: MediterraneanDifficulty: Easy
Rations

6

rations
Preparation time

15

minutes
Cooking time

25

minutes
Calories

87,9

kcal/ration
Cooling time

30

minutes
Total time

1

hour 

10

minutes

Discover a new twist on a traditional Middle Eastern recipe with our Zucchini Babaganoush. This sensual and flavorful blend combines the sweetness of roasted zucchini with the silky texture of yogurt and Roquefort cheese, while the touch of chili and lemon adds a spark of flavor. Cook the zucchini until golden brown, mellow inside and with a deep flavor.

The egg and Roquefort cheese add a touch of creaminess, while the pine nuts browned in butter provide a subtle crunchy contrast. Ideal for sharing, this dish is a feast for the senses.

Dare to take your dinners to another level with this Zucchini Babaganoush and let every bite transport you to a delicious culinary journey while enjoying your favorite playlist on our blog. Serve with toast and have fun cooking!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 5 Large zucchini

  • 15 gr roquefort cheese

  • 15 gr butter (soft)

  • 1/2 c.c. Teaspoon of chopped chili pepper

  • 1 Chopped garlic clove

  • 80 gr yogurt

  • 1 Egg

  • 2 c.s. Tablespoons of pine nuts

  • 1 c.c. Teaspoon of lemon juice

  • Salt and pepper to taste

Pasos

  • Preheat the oven to 200°C.
  • Cut the zucchini in half and season with salt and pepper.
  • Place them on a baking sheet and cook for approximately 20-25 minutes, turning them from time to time.
  • Once cooked, let cool and drain the flesh from the zucchini. Reserve.
  • In a saucepan, whisk the egg and yogurt together. Add the chopped Roquefort cheese and heat for 2-3 minutes to melt. When adding the egg and yogurt to the saucepan along with the Roquefort cheese, be sure to stir constantly to prevent the mixture from sticking or burning.
  • Melt the butter in a frying pan and add the pine nuts. When they acquire color, add the chopped chili pepper and lemon juice. Reserve.
  • In a blender, puree the zucchini flesh together with the chopped garlic until a homogeneous mixture is obtained.
  • Spread the yogurt sauce over this zucchini mixture and sprinkle the sautéed pine nuts on top.
  • Serve the zucchini babaganoush with toast.

Notas

  • You can also toast the pine nuts in a dry skillet to enhance their flavor before adding the butter.
  • Instead of serving with toast, you might consider serving with pita bread, baguette or even raw vegetable spreads, such as carrots or celery, for a gluten-free or healthier option.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 150g
  • Calories: 87.9kcal
If you are looking for 10

Key points of the recipe

  1. Roasting zucchini: Be sure to roast the zucchini until golden brown and mellow inside to develop a deep, sweet flavor that is essential for babaganoush.
  2. Creamy mixture: When heating the egg, yogurt and Roquefort cheese, stir constantly to prevent the mixture from sticking or burning, thus achieving a silky and homogeneous texture.
  3. Pine nuts and seasonings: Toast the pine nuts until golden brown before adding the butter to enhance their flavor. The chili pepper and lemon juice should be incorporated at the end to maintain its fresh and spicy flavor.

Pairing with wine

Because of the diversity of flavors in this recipe, I would recommend opting for a white wine, particularly one that is medium weight with good acidity to balance the rich flavors of the Roquefort and butter. A Sauvignon Blanc would be ideal, known for its herbal and vegetal notes that would complement well the zucchini and garlic flavors in the recipe.

In addition, the touch of chopped chili pepper in the recipe could benefit from the cleanliness and freshness that Sauvignon Blanc offers. However, this dish can also be paired with a Verdejo, which has enough body and a similar freshness that goes well with the creamy components of the recipe.

We should avoid wines with high tannin content, such as red wines, which can produce a metallic taste with the rich, milky flavors of the dish. In addition, wines that are too sweet or fruity could overpower the finer flavors of the zucchini and unbalance the dish.

Beer pairing

For this dish, I would recommend a Witbier beer. This is a Belgian style of wheat beer that commonly features citrus flavors and spices, which can complement the different flavors in this zucchini babaganoush.

In particular, the mildness and citrus notes can balance the flavor of zucchini and Roquefort cheese, providing a refreshing counterpoint to the richness of these components.

The spice notes in the Witbier can also enhance the nuances of minced chili pepper and garlic.

Finally, the carbonated character of the beer can help cleanse the palate between bites, allowing each mouthful to be fully savored.

In any case, it is advisable to try different beers to find the one that best suits your palate and personal preferences for this dish.

It is important to avoid beers with a high hop content, such as IPAs, because their bitterness could overly intensify the spiciness of the chili peppers and overshadow the other flavors of the dish.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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