Squash And Eggplant Dip With Pita BreadFrom falafel_fanatic 8 years ago
- 1 pound any yellow summer squash shopping list
- 1 medium eggplant shopping list
- 2 Tablespoons tahini (sesame butter) shopping list
- 2 Tablespoons sesame seeds shopping list
- 1 large garlic clove, minced shopping list
- juice of 1 lime or lemon shopping list
- salt to taste shopping list
- 1 teaspoon olive oil shopping list
- 1/4 cup freshly chopped parsley shopping list
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.
The Cookfalafel_fanatic Bardstown, KY
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