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Middle Eastern Zucchini Tahini Eggplant Dip

Middle Eastern Zucchini Tahini Eggplant Dip

A lightened-up version of baba ganoush featuring zucchini in addition to eggplant.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 zucchini medium - large
  • 1 eggplant medium - large
  • 1/3 cup tahini i.e. ground sesame seeds
  • 1/4 + 1 tablespoon cup tablespoon fresh lemon juice
  • 1 - 2 cloves garlicof galic mashed or finely diced
  • 2 teaspoons olive oil
  • 1/2 cup flat leaf parsley finely diced
  • 1/4 teaspoon ground cumin
  • 1 1/4 teaspoons salt kosher or sea salt
  • 1 - 1 pinches cayenne pepper optional


  1. Preheat the oven (or a toaster oven) to 450 F. Lightly oil the zucchini and eggplant and place them, whole, directly on a baking sheet. Bake 30-45 minutes until the skins begin to blacken and buckle and the insides feel soft. Set them aside to cool.
  2. While the zucchini and eggplant are cooking, heat the olive oil in a small pan and add the mashed or finely diced garlic. Lightly sauté the garlic for about 30 seconds, stirring frequently. When it is just beginning to turn golden, add the garlic to the tahini, along with the lemon juice. Blend those ingredients and set them aside.
  3. Once the zucchini and eggplant are cool enough to handle, scoop out their insides and discard the skins. Chop the (squishy) insides in a wooden bowl with a rounded chopper or use a food processor fitted with a metal blade. Add the parsley and mix thoroughly.
  4. Add the tahini, garlic and lemon juice mixture to the zucchini, eggplant, and parsley mixture.
  5. Blend in the cumin, salt, and optional cayenne pepper. Refrigerate the mixture for at least 1 hour to give it time to cool down and for the flavors to meld.

Recipe Notes

I'm not a fan of raw garlic. If you're OK with the taste, you can skip the sauté step and just add the garlic to the tahini without the oil.