Gloden Squash Dip

Makes 8 servings

1 lb yellow summer squash, cubed
1 medium eggplant
2 Tbsp tahini (sesame butter)
2 Tbsp sesame seeds
1 large garlic clove, minced
Juice of 1 lime or lemon
Salt to taste
1 tsp olive oil
1/4 c freshly chopped parsley
 
1. Steam squash until tender; drain.
Mash to a coarse consistency.
Scoop into a serving dish.
2. Pierce eggplant skin at 1-inch intervals
with fork. Broil, turning often,
until eggplant is uniformly browned,
which takes about a half hour.
3. Cool eggplant, cut open, and
spoon pulp into bowl with squash.
Mix vegetables; blend in add
tahini, sesame seeds, garlic,
lemon or lime juice, and salt. Chill.
4. Drizzle cooled dip with oil and
garnish with parsley.
Serve with pita bread or crackers.

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