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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