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.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
