Recipe

Squash And Eggplant Dip With Pita Bread Recipe


Squash And Eggplant Dip With Pita Bread Recipe
Add Step-by-Step Photos 		Falafel_fanatic / All my dishes
1 year, 3 months ago
A delicious squash dip with a Middle Eastern flair.
Prep:10m Cook:35m Servings:8

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Ingredients
  • 1 pound any yellow summer squash
  • 1 medium eggplant
  • 2 Tablespoons tahini (sesame butter)
  • 2 Tablespoons sesame seeds
  • 1 large garlic clove, minced
  • Juice of 1 lime or lemon
  • Salt to taste
  • 1 teaspoon olive oil
  • 1/4 cup freshly chopped parsley

Directions
  1. Scrub (don't peel) squash and cut into olive-size cubes.
  2. Steam squash, drain, cool.
  3. Lightly mash to a coarse consistency.
  4. Pour into a serving dish.
  5. Pierce eggplant skin in at least twenty places with a fork.
  6. Broil eggplant in a fire-proof pan set about six inches from flame.
  7. Turn eggplant until uniformly browned.
  8. (This takes at least 30 minutes.)
  9. Cool eggplant, slit lengthwise, and spoon out interior pulp into bowl containing mashed squash.
  10. Combine well and slowly add tahini, sesame seeds, garlic, lemon or lime juice, and salt.
  11. Chill dip.
  12. Drizzle cooled dip with olive oil and garnish with parsley before serving.
  13. This dip keeps well if refrigerated.
  14. Serve with pita bread or crackers.

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Not quite what you're looking for? See more Vegetarian / Vegan
Comments

greekgirrrl 1 year, 3 months ago said:
Delicious is right!!

elgab89 1 year, 3 months ago said:
Such a great recipe! Keep it to impress my friends with it!

22566 1 year, 3 months ago said:
Have'nt had one quite like this,different!!

Will need to try soon.

Thank-you.

Kind Regards


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