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Author Notes: When we traveled to Detrot's Greektown as a family for dinner, a cold Greek antipasto platter was always in order. It included tarama, skordalia, grape leaves, beets, olives, feta and a wonderful eggplant spread called melitzanosalata. I've recreated it here using zucchini with that eggplant. (Oh yes! and a lot of fresh dill!) —inpatskitchen
Makes about 2 1/2 cups
- 2 medium zucchini (mine were about 7 inches long)
- 1 small eggplant (about 7 inches long and 4 inches wide at the base)
- 5 tablespoons extra virgin olive oil (divided)
- Salt for sprinkling on the vegetables
- 1/2 cup fresh minced dill weed ( or more if you like dill)
- 1 clove garlic
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- Peel and cut the zucchini and eggplant into 1 1/2 inch cubes. Place on a rimmed baking sheet, drizzle with 3 tablespoons of the olive oil and sprinkle with a little salt. Toss everything together and roast in a pre heated 400F degree oven for 15 minutes. Remove from the oven and let the vegetables cool to room temperature.
- Once cooled, place the vegetables, garlic, lemon juice, 2 tablespoons oil, dill and salt in the bowl of a food processor. Process until smooth. Chill the spread for a couple of hours, taste and add more salt if needed. Serve with pita bread or on slices of a baguette or rustic bread.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash