Creamy Eggplant Zucchini Dip

This creamy dairy free eggplant zucchini dip is a healthy delight! Vegan friendly, it's gluten free and sugar free too.

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Course: Snacks

Cuisine: dairy free, egg free, gluten free, grain free, nut free, vegan, vegetarian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: to 6 individuals

Ingredients

1 large eggplant or two smaller ones
1 large zucchini or two smaller ones
3 tbsp tahini - I prefer hulled tahini in this recipe
1 tsp ground cumin
1/2 tsp ground coriander
2 tbsp extra virgin olive oil
salt & pepper to taste

Instructions

Preheat oven to 160˚C.
Prick the whole eggplant a few times with a fork, wrap in foil and place in the oven.
Trim and dice the zucchini into large chunks and toss in 1 tablespoon of the olive oil. Place on a lined baking tray.
After the eggplant has been in the oven for about 30 minutes, place the zucchini in the oven too. Cook together for approximately a further 30 minutes until the zucchini looks well roasted.
Allow the vegetables to cool. Remove the stalk of the eggplant (no need to remove the skin).
Place eggplant and zucchini in a food processor (or blender) with the tahini, spices and the remaining tablespoon of olive oil. Blend until smooth, then taste and season as desired with salt & pepper. Blend again. Serve with veggie sticks, crackers or as a side to roasted meats or grilled fish.

Notes

*This is also lovely with a squeeze of fresh lemon juice added. If you’re serving it up for a party, top it with toasted nuts or seeds and a drizzle of olive oil to dress it up a little.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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