zucchini babaganoush

October 25, 2013 • Nancy Wolfson-Moche

I adapted this recipe from Andrea Sperling’s beautiful blog, Eating gracefully. She attributes it to Yotam Ottolenghi. Cooking is a form of communication, and this is a living example. Spread it on sourdough bread or on celery, as shown here.


serves 4


1 ½ medium zucchini

1 bulb roasted garlic

2 tablespoons fresh lemon juice

¼ cup tahini

½ teaspoon ground fennel seed

½ teaspoon sea salt

fresh ground black pepper to taste

2 Tablespoons EVOO (Extra Virgin Olive Oil)

2 Tablespoons chopped parsley

sourdough bread slices

1 celery stalk


Slice the zucchini in half.  Place face down in a baking dish. Place the garlic bowl in the dish and drizzle both with one Tablespoon of the olive oil. Bake in the oven at 375°F for about 35 minutes or until charred on the outside. Remove and let cool. Scoop out the zucchini seeds and discard. Then scoop all the flesh out, leaving just the thin zucchini skin, and put it in a blender. Squeeze the garlic flesh from each clove and add to the blender. Add the lemon juice, tahini, ground fennel seed, salt, pepper and remaining olive oil and blend until smooth. Let sit for an hour before serving, so flavors can meld. Serve on sourdough bread or in celery or cucumber boats, garnished with chopped parsley.

©Nancy Wolfson-Moche 2013

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I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.