Zucchini-ganoush with brown cumin butter & pistachios

This recipe was developed in collaboration with Harris Farm Markets. Please see their webpage for more delicious recipes.



A delicious zucchini alternative to the classic babaganoush, topped with zaatar, pistachios and browned butter with toasted cumin seeds. An amazing starter or side dish to accompany any meal. Use a cultured nut based butter to achieve the same nutty brown effect, or regular butter if not vegan.


INGREDIENTS


3 zucchini, halved lengthways

1 lemon, zest and juice

1 tbsp olive oil

1 tbsp tahini

Combination of mint, parsley, dill, finely chopped

1 tbsp zata’ar

1 tbsp pistachios, roughly chopped

3 tbsp cultured nut butter (plant based)

1 tsp cumin seeds


METHOD


1. Preheat the oven to 190C. Place the zucchini cut side up on a baking tray lined with baking paper. Season with salt, pepper and drizzle with olive oil. Roast for 30 minutes until softened.

2. Scoop out the zucchini flesh and let it drain in a sieve to remove excess water. Transfer to a bowl and add the lemon, olive oil, tahini and chopped herbs. Season with salt and pepper.

3. In a small saucepan, heat the butter to melt. Simmer the butter until it turns a golden brown colour and gives out a nutty aroma. Quickly take off the heat and add the cumin seeds to toast in the hot butter.

4. Spoon the zucchini ganoush onto a serving plate and drizzle over the cumin butter. Top with zaatar, pistachios and extra herbs to serve.

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