Zucchini Blossoms with Roasted Eggplant

July 29th, 2012

This post is also available in: French

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This week we’re inspired by summer markets, their amazing bounty and breathtaking color.
It all began when I found Easter egg radishes and zucchini blossoms on the same day and came home ecstatic, ready to get them on our dinner plates.
There is something so entirely lovely about zucchini blossoms and their culinary potential. They have a delicate, slightly sweet taste with subtle hints of pumpkin. When eating them, I often feel as if I am in a fairy-tale – they are flowers, after all.
They were fresh, so I left them raw, although they are also very good sauteed or roasted. For the filling, I went with baked eggplant, herbs, and homemade tahini.

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Then there were these very photogenic black raspberries, a gift from a friend up north. A bit like a cross between raspberry and mulberry in taste, they were delicious in homemade ricotta, sprinkled with some coconut sugar.
All this is best eaten outside, at a picnic table or on a porch. Maybe even while the summer sun sets.

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Zucchini Blossoms with Roasted Eggplant
for about 9 zucchini blossoms – gently washed and dried
1 medium eggplant
2 garlic cloves – minced
4 tablespoons cilantro – chopped
juice of 1 lemon
2 tablespoons tahini
2 tablespoons olive oil
salt and pepper to taste

Preheat oven to 375F. Slightly oil the eggplant and prick with a fork a couple of times. Bake for 30 minutes or until soft all the way through. Peel, chop, and place in the food processor with the rest of the ingredients. Pulse several times to make a chunky puree. Adjust salt and pepper.
Carefully stuff the zucchini blossoms with the eggplant and enjoy fresh.

Tags: eggplant, recipe, savoury, vegan, zucchini blossom

  • Amy says:

    This sounds so delicious! I wish I had access to zucchini blossoms here, they are so lovely!

  • Anya says:

    Perfect timing!!! My zucchini plants are full of new blossoms and I am so excited to cook with them.

  • Yumgoggle says:

    I have never tried Zucchini blossoms! This is something new to try…I love unique recipes ;)
    Anyhoo, we have just recently launched a food photo submission site, http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

  • Anonymous says:

    Beautiful site! I love squash blossoms too.

  • Zucchini blossoms are one of my favorite things about summer and I look forward to trying your preparation here. The blackberries look delicious as well.

  • Nadia says:

    Gorgeous as always!

  • groeinbloei says:

    Hi girls,
    Never tasted zuchinni blossomes yet, though am growing them now. So I will, soon!
    Have brambles in the back yard of the place I’m staying at presently.. so picking them every day :D
    I love them with semolino, lightly sweetened, hmm-m!

  • groeinbloei says:

    Hi girls,
    Never tasted zuchinni blossomes yet, though am growing them now. So I will, soon!
    Have brambles in the back yard of the place I’m staying at presently.. so picking them every day :D
    I love them with semolino, lightly sweetened, hmm-m!

  • Sounds like a great idea, loving eggplant and zucchini flowers. Thanks for sharing :-)

  • Joanna DeVoe says:

    Looks scrumptious!

  • Golubka says:

    Thanks so much for your comments, everyone! A bit envious of those of you who grow the blossoms in your own gardens, sounds amazing.

  • those sound delicious! i love blackberries — i’m actally eating a few right now! haha #bluefingers :)

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