Recipe ©copyright Julie Le Clerc, from Taking Tea in the Medina cookbook (Penguin Books NZ)
Lebanese call this dish, tabbakh rubu, which means ‘the spirit of the cook’. It is true that mint and courgette makes for a lively combination. Lebanese courgettes are very pale in colour and appear to be almost seedless. They may look insipid in comparison to the darker variety of courgette but they have a wonderfully delicate, sweet flavour.
750g small courgettes, trimmed
3 cloves garlic
1 teaspoon dried mint
3 tablespoons chopped fresh mint
Salt and freshly ground black pepper
1/4 cup olive oil
Preheat oven to 200°C. Thickly slice courgettes on the diagonal and place in a bowl.
Pound garlic, mint and a little salt in a mortar and pestle or food processor to form a smooth paste, then blend in oil. Pour this mixture over the courgettes, season with salt and pepper and toss well.
Transfer courgettes to a casserole dish and bake for 40–45 minutes, tossing once during cooking, until tender and lightly golden brown.