Zucchini and Garlic Spread

Name: Zucchini and Garlic Spread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6-8 serving(s)
Ingredients: 5 zucchini, medium-sized, sliced; 2 eggplants, medium-sized, sliced; 8 ripe tomatoes, chopped; 4 garlic cloves, crushed; 1 teaspoon brown sugar; 1 teaspoon tamari (see Notes); fresh ground black pepper, to taste; 1 pinch cayenne, to taste; 1 tablespoon tahini (optional, see Notes)

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Recipe by bluemoon downunder

A low fat, low calorie vegetable spread (with NO cholesterol) which can be used instead of butter or margarine on pita bread, rolls or sandwiches before adding the other ingredients; or as a dip. Adapted from Karen Meyer's 'The Artful Vegetarian', and posted for the Healthy for the Holidays Challenge.

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READY IN: 25mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

5

zucchini, medium-sized, sliced
2

eggplants, medium-sized, sliced
8

ripe tomatoes, chopped
4

garlic cloves, crushed
1

teaspoon brown sugar
1

teaspoon tamari (see Notes)
fresh ground black pepper, to taste
1

pinch cayenne, to taste
1

tablespoon tahini (optional, see Notes)

DIRECTIONS

Steam the zucchini and eggplant until tender.
Sauté the tomatoes and garlic until very soft, remove from the heat and add the sugar.
Blend all the ingredients in a food processor or blender.
Serve hot or cold.
NOTES: Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.

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