Charred Summer Squash Baba Ganoush with Cherry Tomato and Fennel Confit
The secret to this recipe is grilling the squash whole and dry (preferably with charcoal) so it gets smoky and charred on the outside and tender on the inside. Mary Kastman also notes that good quality tahini can make all the difference in baba ganoush. She recommends seeking out the following brands for tahini: Soom, Lebanon Valley, or Alknater.
Ingredients
For Cherry Tomato and Fennel Confit
2 cups cherry tomatoes
2 small fennel bulbs, quartered
6 cloves garlic, peeled
3 cups good quality olive oil
1 cup canola oil
2 teaspoons fresh lemon juice
1 teaspoon kosher salt
2 teaspoons dried oregano
3 sprigs summer savory (optional)
For Charred Summer Squash Baba Ganoush
5 medium yellow summer squash or zucchini
1 tablespoon minced garlic
¼ cup fresh lemon juice
¼ cup water
¼ cup olive oil
1½ teaspoon salt
1 teaspoon cumin
1 cup tahini
Directions
Preheat the oven to 325 degrees F. Begin preparing the confit first.
In a 9 x 13-inch baking pan, combine the cherry tomatoes, fennel and garlic with oils, lemon juice, salt, oregano and summer savory, if using. Stir well to ensure everything is coated evenly.
Cover the pan with aluminum foil and bake until the tomatoes are bursting and the fennel is meltingly soft, about 1 hour and 20 minutes. Remove from the oven and set aside until ready to use.
While the confit vegetables roast in the oven, prepare the baba ganoush. Preheat a charcoal or gas grill to high heat. Grill the whole yellow squash or zucchini and char evenly on all sides. This should take about 25 minutes, rotating about every 5 minutes. Allow the grilled squash to cool.
In a blender or food processor, combine the cooled, blackened squash with garlic, lemon juice, water, olive oil, salt and cumin. Blend until the mixture reaches a smooth, even consistency. Add the tahini and continue to process until emulsified and well incorporated, about a minute. If you desire a thicker consistency, add more tahini.
To serve, add the baba ganoush to a large shallow bowl. Using a slotted spoon, transfer the warm tomatoes and fennel over the baba ganoush. Drizzle with some of the oil, and reserve the leftover oil for salad dressing or a homemade tomato sauce. Serve with freshly made pita.
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