How to make it

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

Reviews & Comments 3

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  • 22566 9 years ago
    Have'nt had one quite like this,different!!

    Will need to try soon.


    Kind Regards
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    " It was excellent "
    elgab89 ate it and said...
    Such a great recipe! Keep it to impress my friends with it!
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Delicious is right!!
    Was this review helpful? Yes Flag

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