Courgette baba ganoush with Roquefort

This Middle Eastern dish is usually made with aubergines. Sean Gravina pairs smokey courgettes with Roquefort for an interesting twist on the popular dish. 

Courgette baba ganoush with Roquefort


  • 5 large courgettes (about 1.6kg)
  • 80g Benna natural yoghurt (you can use goat milk if you can find it)
  • 15g Roquefort, coarsely grated
  • 1 egg, lightly beaten
  • 15g unsalted butter
  • 20g pine nuts
  • ½ tsp chilli flakes
  • 1 tsp lemon juice
  • 1 garlic clove, crushed
  • ½  za’atar, to finish
  • Salt and pepper
  • Crackers to serve


  1. Preheat the grill on its highest setting.
  2. Place the courgettes on a lined baking tray and grill for 45 mins, turning once or twice until brown.
  3. Remove from the grill and allow to cool.
  4. Peel off the courgette skin, scoop out the flesh with a spoon and place in a colander.
  5. Place the yoghurt, Roquefort and egg in a small sauce pan and heat extremely gently for about 3 mins. Don’t allow it to simmer. Set aside and keep warm.
  6. Melt the butter in a frying pan and add the pine nuts and cook gently for 3-4 mins until golden brown.
  7. Finish with the chili flakes and lemon juice.
  8. To serve put courgette in a mixing bowl with the garlic and a good pinch of salt and pepper.
  9. Gently mash everything together with a fork and spread the mixture out on a large serving platter.
  10. Spoon the warm yoghurt sauce on top, followed by a drizzle of warm chili butter and pine nuts.
  11. Finish with a sprinkle of za’atar and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 January, 2016.

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