1 big clove of garlic
1 lemon (juice only)
1/4 cup tahini (sesame seed puree like peanut butter, find it in any grocery store, but sometimes it takes a little hunting or asking exactly where it lives)
Slice the eggplant into 1/4 inch or so slices (no need to peel), and lay the slices out flat on a cookie sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Put the sheet under the broiler for 5 to 10 minutes (depending on the heat of your broiler and how close they are), until they’re browned and starting to soften, but not mushy. Remove and set aside.
Chop up the zucchini into chunks.
Put all of the ingredients into your food processor and combine until smooth - or leave a little chunky as you like. You’ll have to stop the machine and stir it around once or twice to get it going. Taste for salt and pepper.
Eat this high nutrient, high fiber deliciousness with pita, sliced raw veggies or in a sandwich or wrap. Easy summer eating at its best!