Did you know that you can use Zucchini in Baba Ganoush? Not only is it a great way to use an abundant harvest of zucchini from your garden, but it also tastes great! Try my Roasted Zucchini and Eggplant Baba Ganoush Dip Recipe for a delicious low-carb alternative to hummus.
Am the only one who likes eggplant but doesn’t love it? Don’t get me wrong, I enjoy an occasional eggplant parmesan but that’s pretty much where my enjoyment ends.
So when my recent Misfits Market box arrived with a few eggplants, I knew that I needed to push myself to find a way to enjoy them, not just feed them to our chickens!
What is Misfits Market?
Misfits Market believes that everyone deserves access to affordable, fresh, and healthy food!
In America, many of us still don’t have access to high-quality fresh fruits and vegetables. We waste as much, if not MORE food than we eat. Almost half of what our nation’s farms grow is never eaten. Much of this is due to modern-day beauty standards for food. Misfit fruits, misshapen vegetables, and delicious but odd-sized produce are squandered at every level.
By putting fresh produce that might not check all the boxes for perfection into boxes, and sending it directly to your door. Sooner than you’d be able to buy it at a store and for half the price. Every box of Misfits produce you order benefits farmers, helps prevent food waste, and ultimately helps save our environment.
Oh, yeah and did I mention that it’s all ORGANIC produce too?!?!
We receive a weekly Mischief Box which provides 10-13 lbs of fresh and organic mixed fruits and vegetables for less than $25 including shipping. This small box is perfect for singles & couples.
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Can you make Baba Ganoush with Zucchini?
I love greek inspired food and lots of hummus. I tried baba ganoush but it was a little too eggplant-ey for me… BUT by adding zucchini to a traditional Baba Ganoush, you get all that vibe with a little milder eggplant flavor making it perfect for anyone with less-eggplant love.
Both the eggplant and the zucchini that I use for my Roasted Zucchini and Eggplant Baba Ganoush Dip Recipe are always small with minimal seeds, not only for the texture but also because younger vegetables are sweeter. If you are using larger ones you’ll want remove the seed before roasting.
I’ve made Baba Ganoush with Zucchini and Eggplant with equal parts of each but you can use virtually any ratio that works for you but you will want at least 25% eggplant.
How to make Baba Ganoush with Zucchini
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Cut zucchini and eggplant in half, lengthwise. Drizzle with olive oil and season with sea salt.
Flip them over and bake…
After 20-25 minutes they will be brown and soft. Remove from the oven an allow to cool for a few minutes.
Carefully scoop out the inner flesh and place in a fine mesh colander over a bowl.
Allow them to drain off the excess water for about 15 minutes, pressing as needed.
Transfer drained roasted eggplant and zucchini to your mini or small sized food processor along with tahini, garlic, lemon and seasonings.
Pulse to combine. You want a little texture in your Roasted Eggplant and Zucchini dip.
Feel free to enjoy your Roasted Zucchini and Eggplant Baba Ganoush Dip with just pita chips if that’s your thing…. Adding fresh herbs, a little swirl of olive oil and pine nuts/sessame seeds on top for garnish.
Or if you’re like me and love to really pretty things up, serve you roasted eggplant and zucchini dip with a variety of brightly colored veggetables too!
If you love this delicious Low-Carb Dip Recipe, you’ll want to try these too!
- Jalapeño Avocado Ranch Dressing and Dip
- Roasted Red Pepper Ranch Dressing
- Best Ranch Dip you’ll ever eat!
- Radishes and Ranch Dirt Dip
- Baked Feta and Pesto Dip
- Roasted Zucchini and Eggplant Baba Ganoush Dip Recipe
Yours in Health,
Roasted Zucchini and Eggplant Baba Ganoush Dip Recipe
- Preheat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Halve the eggplants & zucchini lengthwise and drizzle lightly with olive oil and season with sea salt and pepper. Place them in the prepared pan with the halved sides down.
- Roast the eggplant and zucchini until the interior is very tender, about 20 to 30 minutes. Allow to cool for a few minutes then scoop out the flesh with a large spoon, leaving the skin behind.
- Place a mesh strainer over a bowl, then transfer the flesh to the strainer and discard the skins. You want to remove as much moisture as possible, so let the eggplant rest for a few minutes and shake/stir to release some more moisture.
- In your food processor, combine with drained eggplant and zucchini with garlic, tahini, lemon juice and cumin. Season to taste with sea salt and black pepper. Pluse to combine, leaving some texture, as opposed to a compeltely smooth mixture.
- Enjoy with fresh vegetables, olives and/or pita crackers.