Golden Squash Dip

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Difficulty: Easy - for beginners


1 pound yellow summer squash
1 medium eggplant
2 tablespoons tahini
2 tablespoons sesame seeds
1 large garlic clove, inced
juice of 1 lime
1 tespoon olive oil
1/4 cup freshly chopped parsley


Scrub, don't peel. squash and cut into olive-sized cubes, Steam squash, drain, cool and lightly mash into course consistency. Pour into a serving dish. Meanwhile, pierce eggplant skin in at least 20 places with a fork. Broil eggplant in a fire-proof pan set about 6 inches from flame. Turn eggplant until uniformly browned, at least 30 minutes. Cool eggplant. Split egg plant in half and scoop out the pulp, adding pulp to squash. Combine well. Slowly add tihini, sesame seeds, garlic and lime juice. Chill. Drizzle dip with oil and garnish with parsley before serving.


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