Did you know that zucchini and eggplant may be used in the preparation of baba ganoush? It has a wonderful flavor when grilled, and using the oven is a great way to use up all of the zucchini that your garden has produced in plenty. This recipe for Roasted Zucchini and Eggplant Baba Ganoush Dip is a fantastic low-carb alternative to hummus that you can try out if you are seeking for one. Am I the only one who enjoys eating eggplant but does not consider it a favorite food? Don't get me wrong—eggplant parmesan is one of my favorite dishes sometimes, but that's about it. Therefore, when a few eggplants turned up in my most recent Misfits Market box, I knew I had to work even harder than normal to find a way to enjoy them rather than just giving them to our chickens to eat. Ultimately, I was successful in accomplishing this goal. 
What exactly is the Misfits Market? The philosophy of Misfits Market is that affordable, good food should be available to everyone. The farmers in our nation throw away about half of the food they produce every year because it is never eaten. The majority of the blame for this may be placed on contemporary standards for judging the appearance of food. At each and every level, defective fruits and vegetables, along with magnificent but atypically proportioned goods, are thrown away. simply placing fresh food in boxes and sending it to your house, regardless of whether or not it satisfies all of the criteria for excellent performance. It will be delivered to you more quickly and at a lower cost than if you were to buy it from a store. When you buy a box of Misfits vegetables, you are helping local farmers, cutting down on wasted food, and ultimately safeguarding the environment. Oh, and I almost forgot to add that every item on the menu is organic. Our weekly Mischief Box is less than $25 total, which includes delivery, and it contains 10–13 pounds of fresh, organically grown mixed fruits and vegetables. This convenient package is wonderful for single people as well as couples. Do I have it correct that zucchini may be used to make Baba Ganoush? I like hummus and anything else that has a Greek flavor to it. I gave baba ganoush a go, but I found that it had a flavor that was a little too heavy on the eggplant. However, if you make a traditional Baba Ganoush using zucchini instead of eggplant, you get the same texture but with a somewhat more muted eggplant flavor. This makes it an excellent option for those who aren't huge fans of eggplant. 
Both the zucchini and the eggplant that I use for my recipe for Roasted Zucchini and Eggplant Baba Ganoush Dip are kept small with very few seeds. This is done not just for the sake of texture, but also because young vegetables have a more robust flavor. If you're using larger ones, take the time to remove the seed before you roast them. You are free to use almost any proportion that works for you, but the dish must include at least 25 percent eggplant. I've made Baba Ganoush using zucchini and eggplant combined in proportions that are equal to one another. Detailed instructions for preparing zucchini for baba ganoush Prepare an oven temperature of 450 degrees Fahrenheit by placing a baking sheet inside the oven. Cut the zucchini and eggplant lengthwise so that they are in halves. Sea salt should be sprinkled on top, and olive oil should be drizzled over it. Turn them over and continue baking them. After 20 to 25 minutes, they will reach the desired consistency of being brown and soft. Take the meal out of the oven, and then allow it to cool for a while before serving. 
Carefully remove the inside flesh, and then place it in a strainer with a fine mesh over a bowl, where it will drain. They should be allowed to drain for roughly fifteen minutes, during which time pressure should be applied as required. In a micro or small food processor, combine the roasted eggplant and zucchini, tahini, garlic, lemon, and spices. Add the eggplant and zucchini once they have been drained. To combine, pulse. The Roasted Eggplant and Zucchini Dip that you have should have some texture. You are more than welcome to have your Roasted Zucchini and Eggplant Baba Ganoush Dip with pita chips if that is what you would like. herbs that are fresh, olive oil that has been drizzled on top, and either pine nuts or sesame seeds to serve as a garnish. If you love to dress things up exceptionally nicely, as I do, serve your roasted eggplant and zucchini dip with a range of bright veggies in addition to it. This is an alternative option. Ingredients
- 1 pound eggplant
- 1 pound zucchini
- 2 tablespoons Olive Oil
- sea salt to taste
- black pepper to taste
- 1-2 cloves Garlic
- 1/4 cup tahini
- 1/2 medium lemon, juiced
- 1/4 teaspoon organic cumin
- 1/8 teaspoon Paprika
- assorted cut up vegetables for serving
- olives for serving
- pita crackers for serving
Instructions
- Temperature the oven to 450 degrees Fahrenheit. A big baking sheet should be lined with parchment paper and have a rim.
- Cut the zucchini and eggplant in half lengthwise, drizzle with olive oil, and season with black pepper and sea salt. Put them in the baking dish that has been prepared, cut-sides down.
- The inside of the eggplant and zucchini should be quite soft after roasting for 20 to 30 minutes. Allow it to cool for a few minutes before removing the skin and removing the flesh with a big spoon.
- After passing the meat through a mesh strainer that has been placed over a basin, remove the skins and discard them. Before shaking or agitating the eggplant to remove as much liquid as you can, give it some time to settle.
- Combine the drained eggplant and zucchini with the cumin, tahini, lemon juice, and garlic in a food processor. Black pepper and sea salt should be used to taste. Instead of a completely smooth mixture, pulse to combine with texture.
- Serve with pita chips, fresh veggies, and/or olives.