Author Notes
Roasted vegetables morph into a chunky toothsome dip. A hefty drizzle of feta is a perfect complement... Salty, savory, spicy.... It pairs well with ciabatta, crackers or rice cakes!!! —nykavi
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Ingredients
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1
small Eggplant
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1
Zucchini
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2 tablespoons
Olive oil
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1/2 teaspoon
Kosher salt
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1 tablespoon
Tahini
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1 teaspoon
Sesame seeds
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1/2 teaspoon
Garlic paste
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1 tablespoon
Lemon juice
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1/2 cup
Parsley
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1/2 teaspoon
Kosher salt
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1/2 teaspoon
Freshly ground Black pepper
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a large pinches
Crushed red pepper
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1/2 cup
Feta cheese
Directions
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Line a sheet pan with Silpat or nonstick aluminum foil
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Cut eggplant and zucchini into 1/4 inch thick slices.
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Toss with olive oil and salt.
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Place veggies on prepared pan and roast for 25 -30 minutes.
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Roughly chop the veggies and place in a food processor.
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Add tahini, sesame seeds, garlic paste, lemon juice, parsley, salt, pepper and crushed red pepper. Pulse the mixture four or five times until it is creamy.
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Spoon into a bowl and smother with crumbled feta
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Spread onto crackers, crostini or pita bread
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