Grilled Zucchini Eggplant and Tahini Dip

Grilled Zucchini, Eggplant, and Tahini Dip

Grilled Zucchini, Eggplant, and Tahini Dip

By Honest Cooking
Serves 6

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Details
  • Servings:   6
  • Calories:   206
  • Protein:   7g
  •  
  • Fiber:   8g
  • Sugar:   8g
  • Carb Total:   10g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   15g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 1 large eggplant, sliced ½-in thick
  • 2 large zucchini, halved lengthwise and each half cut into 4 spears
  • Extra virgin olive oil
  • Sea salt and freshly cracked black pepper
  • ½ cup tahini
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • 2 tablespoons fresh parsley, chopped
Instructions

Grilled Zucchini, Eggplant, and Tahini Dip serves 6 original recipe by Honest Cooking.

View original preparation instructions

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