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Categories:
eggplant zucchini olive oil kosher salt Tahini sesame seeds garlic lemon juice parsley kosher salt freshly ground black pepper red pepper Feta cheese
Viewed: 41 - Published at: 5 years agoIngredients
- 1 small Eggplant
- 1 Zucchini
- 2 tablespoons Olive oil
- 1/2 teaspoon Kosher salt
- 1 tablespoon Tahini
- 1 teaspoon Sesame seeds
- 1/2 teaspoon Garlic paste
- 1 tablespoon Lemon juice
- 1/2 cup Parsley
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground Black pepper
- a large pinches Crushed red pepper
- 1/2 cup Feta cheese
Method
- Line a sheet pan with Silpat or nonstick aluminum foil
- Cut eggplant and zucchini into 1/4 inch thick slices.
- Toss with olive oil and salt.
- Place veggies on prepared pan and roast for 25 -30 minutes.
- Roughly chop the veggies and place in a food processor.
- 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.
- Spoon into a bowl and smother with crumbled feta
- Spread onto crackers, crostini or pita bread
