Mama Ganoush
100 servings
- 2 kg zucchini
- 200 g sunflower seeds
- 2 dl olive oil
- 100 g pressed garlic
- 4 kg Stockeld spread
- 200 g mint, fresh
- ½ dl lemon squeezed
- Salt and black pepper to taste
- Dice the zucchini. Roast it in the oven on a greased baking sheet, 175ºC/347ºF for 20 minutes or until it’s completely soft. Allow to cool.
- In the same oven, roast chopped walnuts or sunflower seeds with pressed garlic in a baking tray with olive oil until golden, but take out the garlic earlier, after about 10 min. Let cool.
- Chop and mash the zucchini with a large fork. Squeeze out any liquid thoroughly through a strainer.
- Mix zucchini, sunflower seeds, garlic, mint with Stockeld creamy spread and lemon.
- Season to taste with salt and black pepper.
