Gig Harbor Ganoush

Gig Harbor Ganoush
  • Difficulty:

    2
  • Prep Time:

    15m
  • Total Time:

    1h 50m
  • Servings:

    8

Description

In this Pacific Northwest variation of baba ganoush, creamy whipped summer squash takes the place of eggplant, and sweet Walla Walla onions provide the aromatic body. If you have a barbecue, you can roast the squash and onions directly on the coals. Lay the squash and onion – no rinsing or peeling necessary – on the coals and let them sit until fork-tender, turning occasionally.

Ingredients

  • 3 lbs. summer squash
  • 1 Walla Walla onion
  • 3 cloves garlic, peeled and wrapped in foil
  • 2 Tbsp. lemon juice
  • 1 ½ Tbsp. tahini
  • 2 Tbsp. olive oil, plus more for serving
  • Kosher salt, to taste
  • Black pepper, to taste
  • Pinch of red pepper flakes
  • ¼ cup parsley, freshly chopped
  • Pinch of za'atar spice

Directions

  1. Heat the grill to medium-high. Lay the squash, onions and packet of garlic cloves directly on the coals (or on the grill grate if you have a gas grill). You don't need to rinse or peel anything but the garlic first.
  2. Grill the squash, onion and garlic until fork-tender, about 35 minutes. Turn the squash and onions occasionally for even cooking; they should be evenly charred.
  3. Set the squash, onions and garlic aside. When the squash are cool enough to handle, slice them in half lengthwise and scoop out the flesh.
  4. Transfer the squash flesh to a colander. Drain the squash for 15-45 minutes (the longer it drains, the thicker the ganoush). Transfer the squash to a food processor.
  5. Slide the onion out of its charred skin. Add the onion, garlic, lemon juice and tahini to the food processor, and pulse until coarsely mixed.
  6. Drizzle in the olive oil while processing at low speed. When it's smooth, season the ganoush to taste with kosher salt and freshly ground black pepper.
  7. Stir in a pinch of red pepper flakes and the chopped parsley. Transfer the ganoush to a serving dish.
  8. Sprinkle a pinch of za'atar spice and a drizzle of olive oil on top of the ganoush and serve at room temperature. Refrigerate leftovers in an airtight container and use within two days.
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