Grilled Eggplant & Zucchini Dip with Tahini
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Summer’s best produce stars in this recipe for grilled eggplant and zucchini dip with tahini. Perfect for serving with toasted whole grain pita!
Ingredients
1 large eggplant, sliced ½-in thick
2 large zucchini, halved lengthwise and each half cut into 4 spears
Extra virgin olive oil
Sea salt and freshly cracked black pepper
½ cup tahini
Juice of 1 lemon
2 cloves garlic, minced
½ teaspoon cumin
2 tablespoons fresh parsley, chopped
Instructions
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