Blackened zucchini with roasted garlic and tahini yogurt

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Recipe by Damaris Beems Course: Side dish, MezzeCuisine: Lebanese, Middle East
Servings

4

Preparation

1

hour 
Cooking time

20

minutes
Total time

1

hour 

20

minutes

It is in one spoonful your favorite dish. It’s quite some work, but worth every minute. So complex in taste, so well matched, so full of flavor and so light. And very surprising too. So much tastier than you expect.

Ingredients

  • 4 zucchini

  • 4 bulbs garlic

  • 4 table spoon za’atar

  • 1 table spoon pul biber

  • 200 ml yogurt

  • 5-7 table spoon tahina

  • 1 Lemon

  • 2 table spoon slivered almonds

  • flat parsley

  • olive oil

  • salt and pepper

Cooking time

  • Place the courgettes side by side in an oven at 250 degrees. Let them fry well dark brown/black. Wrap the garlic bulbs in aluminum foil and place in the oven as well. Let the garlic bulbs bake for about 30 minutes, the courgettes for an hour.
  • Remove the courgettes from the oven and peel off the charred skin. So that you retain the flesh with the slightly browned edges. So that you retain the flesh with the slightly browned edges. Remove the garlic bulbs from the aluminum foil and let them cool for a while. Remove the garlic bulbs from the aluminum foil and let them cool for a while.
    Place the zucchini pulp in a colander and drain well. Press it slightly to allow the juice to drain.
  • In another bowl, mix the yogurt with the tahina and stir well. Add the lemon juice from the lemon.
  • Place the zucchini pulp in a bowl with the za’atar and garlic. Bring it to taste with salt and pepper.
  • You can now brown the almonds in a dry frying pan.
  • To serve, scoop a bed of yogurt/tahina onto a flat dish. Put the zucchini on top. And then you can divide the almond shavings over the zucchini dish. Trim some flat-leaf parsley over your dish.

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