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Bento box variety: Baba ghanoush with zucchini and pine nuts

Savory recipes Summer Fall 1+ hour Végétarienne Medium difficulty Grill
Prep time
20 minutes
Cooking time
50 minutes
4 people


  1. Grill the zucchini on a Sitram grill (or the grill in the oven) for around 45 minutes, turning it regularly (the skin should be almost charred), then let it cool
  2. Remove the zucchini flesh with a spoon, then let drain it for 5 minutes
  3. Peel and de-germ the garlic
  4. Mix the zucchini flesh with the garlic, olive oil, and lemon juice
  5. Season with salt and pepper, then add the Espelette pepper
  6. Dry-fry the pine nuts in a non-stick frying pan
  7. Arrange the baba ghanoush in a compartment of the bento box and garnish with toasted pine nuts and chopped parsley
  8. Feel free to serve this dish with some Greek yogurt.


  • 5 zucchini
  • 40 g (1.4 oz) pine nuts
  • ½ tsp Espelette pepper
  • 1 tbsp lemon juice
  • 6 tbsp olive oil
  • 1 Greek yogurt (sheep's milk)
  • 1 clove of garlic
  • A few sprigs of parsley


Grill pan

Grill pan

The benefits of a grill pan

With a grill pan you'll be able to recreate a barbecue effect, while avoiding that your foods stay in contact with fat or juices. Healthy and tasty!


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