A healthy and satisfying snack, this one uses both eggplant and zucchini!
Keyword dip, eggplant, healthy snack
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
mini food processor
2 1/2tablespoonstahini paste
1 1/2teaspoonsolive oil
2tablespoonsflat leaf parsley
CHAR THE EGGPLANT:
Char the outside of the eggplant. This can be accomplished over a gas stove or grill or in a hot oven.
For the gas stove or grill. Place the eggplant directly on the grates and allow the flame to blister the skin of the vegetables, turning occasionally with tongs. About 10-15 minutes, until the skin is wrinkled and charred and the flesh is a bit slumped.
For the oven method, preheat oven to 400 degrees and roast vegetables on a rimmed baking sheet for 20-30 minutes until skin is wrinkled and charred and flesh is a bit slumped.
Transfer the eggplant to a cutting board, slice vegetables in half, lengthwise and scoop out the flesh of the eggplant. Discard the skin.
Add the rest of the ingredients to the bowl of food processor. Pulse several times until the dip is fairly smooth.
Season to taste with additional salt, lemon juice, additional fresh herbs, a drizzle of olive oil or a light sprinkle of paprika.
Serve with toasted pita chips, thinly sliced toasted baguette or a selection of raw crudités.