- 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
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