Michael
01-19-05, 06:16 AM
Golden Squash Dip
By: http://www.vrg.org
Category: Appetizers and Dips
This recipe is suitable for a: vegetarian diet.
Ingredients:
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1 pound any yellow summer squash
1 medium eggplant
2 Tablespoons tahini (sesame butter)
2 Tablespoons sesame seeds
1 large garlic clove, minced
Juice of 1 lime or lemon
Salt to taste
1 teaspoon olive oil
1/4 cup freshly chopped parsley
Instructions:
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Scrub (don't peel) squash and cut into olive-size cubes.
Steam squash, drain, cool, and lightly mash to a coarse
consistency. Pour into a serving dish.
Meanwhile, pierce eggplant skin in at least twenty places
with a fork. Broil eggplant in a fire-proof pan set about
six inches from flame. Turn eggplant until uniformly browned.
(This takes at least 30 minutes.) Cool eggplant, slit
lengthwise, and spoon out interior pulp into bowl containing mashed squash. Combine well and slowly add tahini, sesame seeds, garlic, lemon or lime juice, and salt. Chill dip. Drizzle cooled dip with oil and garnish with parsley before serving.
This dip keeps well if refrigerated. Serve with pita bread or crackers.
Additional comments:
-----------------------------------------------------
Serves 8.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By: http://www.vrg.org
Category: Appetizers and Dips
This recipe is suitable for a: vegetarian diet.
Ingredients:
-----------------------------------------------------
1 pound any yellow summer squash
1 medium eggplant
2 Tablespoons tahini (sesame butter)
2 Tablespoons sesame seeds
1 large garlic clove, minced
Juice of 1 lime or lemon
Salt to taste
1 teaspoon olive oil
1/4 cup freshly chopped parsley
Instructions:
-----------------------------------------------------
Scrub (don't peel) squash and cut into olive-size cubes.
Steam squash, drain, cool, and lightly mash to a coarse
consistency. Pour into a serving dish.
Meanwhile, pierce eggplant skin in at least twenty places
with a fork. Broil eggplant in a fire-proof pan set about
six inches from flame. Turn eggplant until uniformly browned.
(This takes at least 30 minutes.) Cool eggplant, slit
lengthwise, and spoon out interior pulp into bowl containing mashed squash. Combine well and slowly add tahini, sesame seeds, garlic, lemon or lime juice, and salt. Chill dip. Drizzle cooled dip with oil and garnish with parsley before serving.
This dip keeps well if refrigerated. Serve with pita bread or crackers.
Additional comments:
-----------------------------------------------------
Serves 8.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.