Zucchini Baba Ghanoush à la Ottolenghi

Lockdown Day 27 • Competition Time • 4 Winners will be announced on Thursday: 2 vouchers from @spinneyslebanon and 2 Online Consultations from me• From Yesterday’s Mystery Basket Competition during my Live session with @spinneyslebanon • Zucchini “Baba Ghanoush”• Inspired by @ottolenghi • One of my favorite chefs, restaurateur and food writer• If we can’t make it to Restaurants, let’s cook at home• Prepare this recipe, post it and Tag Me and @spinneyslebanon #underfunroof (you get 100 points on your loyalty card)

8 large Zucchini (koussa)
1/2 tsp Chili flakes
1/2 tsp Sumac
2 tbsp lemon juice
1 crushed garlic clove
1 Cup Labneh
60g Roquefort cheese (or feta/Bulgarian)
1 egg
2 tbsp olive oil
Maldon Salt
1/2 Cup Pumpkin seeds
2 tbsp zaatar

Method of Preparation:
Bake or cook the Zucchini in the same way you prepare the egglants to make Baba Ghanouj. (Broiler 45 min)

Once cooked and cool enough, peel off the skin, transfer the flesh to a colander to drain.

In a saucepan, put the labneh, cheese and egg and cook for 3 minutes.

In a pan place the olive oil add the pumpkin seeds and salt and sautée for 4 minutes.
Put the zucchini in a bowl, mash them well add garlic, chili flakes, sumac and lemon juice.Spread the zucchini on  a plate, top it with labneh sauce followed by the pumpkin seeds and zaatar.

Pumpkin seeds are loaded in vitamins, minerals and antioxidants.They are much needed those times #corona2020 as they contain high amounts of Magnesium known to relax us #quarantineandchill #quarantinecanteen #eatlikenicole

Bon App’ xx

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