Vegetarian, Low-Fat Golden Squash Dip

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Vegetarian, Low-Fat Golden Squash Dip

 

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

 

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.

Makes 8 servings.

Calories...65...Fat...4 g...Fiber...2.1 g