This is the time of abundance if you are lucky enough to have a garden, a CSA share, or a farmer's market or stand nearby. I've been working everything from summer and winter squash to carrots and onions into nearly everything I cook. And my dips are brimming with fresh vegetables. This time around, I'm sharing a baba ganoush inspired dip that includes both grilled eggplant and zucchini plus fresh garlic. And I serve it with either fresh or roasted vegetables - or both - to really bring home just how lovely this time of the year is.
Don't skip the yogurt or tahini in this recipe. You can use powdered garlic if you don't have fresh and skip the molasses, though I like the extra boost it brings to the dish. Add more lemon juice if you want, but not less, and play black pepper and extra virgin olive oil by ear. As I often say, make it yours.
I love putting a bowl of this lovely dip out with some absolutely lovely dippers. In this case, toasted pieces of naan and a rainbow of roasted vegetables for digging in. Enjoy!
Grilled Eggplant and Zucchini Dip
- 1 large eggplant
- 1 large or 2 medium zucchini
- 3 tablespoons Greek yogurt
- 2 tablespoons tahini
- 2 cloves garlic, minced
- 1 tablespoon molasses
- Juice of ½ lemon
- 1 teaspoon coarse sea salt
- Freshly cracked black pepper, to taste
- Extra virgin olive oil, to taste
Halve the eggplant and zucchini and remove the woody ends. Toss with some oil and salt. Grill the vegetables over medium heat until both are softened and a little charred. Place them in a heat proof pan and cover to allow steaming for 15-30 minutes. Peel the eggplant's skin off and discard.
Add the grilled vegetables to your food processor, then the remaining ingredients. Process until smooth, adding your desired amount of pepper and oil to achieve the taste and consistency you prefer. Serve with toasted pita or naan, roasted vegetables, or fresh vegetables … or a combination of all three!
- Yields: 3-4 cups dip, depending on the sizes of the eggplant and zucchini
- Preparation Time: 40 minutes