Smoked courgette/zucchini?

[Youngerberry Profile]

Hello, I have a glut of yellow courgettes, and was wondering how to smoke them, to use in something like a baba ganoush. I usually put an aubergine straight onto the hob, and char the skin, but I don't know if that would work with courgette.

If you're unfamiliar with the yellow variety, I should tell you they are far less watery than regular green ones.

[karadekoolaid Profile]

Hi there, Youngerberry!

When I make babaganoush, I take some mango twigs from the garden and heat them until they begin to smoulder. Then I add the aubergines and cover the whole lot with foil.
I´m not suggesting you use a mango twig! But any fruit twig ( apple, plum, cherry,etc) would do; or even an oak twig. Or a rosemary twig. Then you can smoke your courgettes.
I wouldn´t cook them as long as I cook the aubergines, mind you.

[Youngerberry Profile]

Thanks for the reply Are you saying you then put the covered aubergine and smouldering twigs into a hot oven to cook? Or are your aubergines already cooked?

[Amyw Profile]

Welcome younger berry . I had a google because I love baba ghanoush and love courgettes so really liked what you were thinking of .

Though not exactly baba ghanoush like , I thought this recipe sounded nice https://www.abelandcole.co.uk/box-recip ... courgettes.

BBQing would be a good option , though you’re brave to attempt in this weather , or I’d griddle to get those nice charred marks , to give you that smoky taste

[Binky Profile]

I don't roast aubergines, instead, in order to get a smokey taste, I use chipotles.

Also, I have found this product https://tinyurl.com/y32hhzxx which I would like to try. Has anyone here used it? It gets good reviews.

[jeral Profile]

I started a thread to ask about liquid smoke a while back. I could probably find it but the upshot was that you get what you pay for. Ditto chiplotles (a different thread) as some jarred has very little chipotle in it. Perhaps both are better if you start with the good stuff to know what's what.

[Renee Profile]

Binky, I used to bring liquid smoke back from America many years ago. I seem to remember that it worked well and sometimes added it to barbecue sauces and well as in a marinade.

[jeral Profile]

Youngerberry, hi and welcome.

Another way you could try is to halve them lengthwise and put under a hot grill until the skin burns. This is a normal method for bell peppers so it might work. I don't know how thick the yellow courgette skins are though.

[Youngerberry Profile]

Youngerberry, hi and welcome.

I don't know how thick the yellow courgette skins are though.

They're not as robust as a pepper, so I'm not sure if that would work. I think I'd just end up with cooked courgette, but it might be worth a try.

[karadekoolaid Profile]

Are you saying you then put the covered aubergine and smouldering twigs into a hot oven to cook?

I generally make mine on the stove top, in a cast iron pan. If I were to make it in the oven, I´d get the twigs smouldering first and then stick the lot in the oven, well-covered.

[Alexandria Profile]

An excellent article on subject vegetables:

Http://www.zarahome.com/GB/editorial/at ... -Thorisson

[Renee Profile]

Thank you Member 461. I enjoyed watching the video and what a lovely place to live!

[Alexandria Profile]

Renée,

You are very welcome.

Yes, it is an amazingly lovely video and a marvelously simple recipe too.

She just authored a book not too long ago ..

Have a lovely day.

[Youngerberry Profile]

I found that when I scorched the skin of the courgette, the interior didn't cook, and no smokiness was imparted to it. I made a baba ganoush with it anyway, once I'd softened it, and while it lacked the smoky flavour, the texture was good. I'll have to pick up some liquid smoke.

[karadekoolaid Profile]

That´s probably because the courgette skin is thinner and less robust than an aubergine skin. Yep, I think it´s liquid smoke time!