KosherEye.com
Adapted from a recipe by Chef Michael Solomonov
as featured in The Wall Street Journal
Ingredients
4 large zucchini, halved lengthwise
5 Tablespoons extra virgin olive oil
1 Tbsp. kosher salt
1 small clove garlic
5 Tbsps. lemon juice
1 cup Soom Foods Tehina
½ cup water
Sea salt and extra olive oil for garnish
Directions
Preheat oven to 450
Toss zucchini with Tbsps. of the olive oil and the salt
Roast zucchini cut side up on a baking sheet until golden brown and tender, about 10-15 minutes. Then, roughly chop
In a blender or processor, add half of chopped zucchini and all remaining ingredients and puree until smooth
To serve top baba ganoush with rest of zucchini.
Top with olive oil and sea salt. Serve with pita.
Notes
Recipe: kosher, parve, appetizer