Ingredients
4 Zucchini sliced into long slices (I use thick attachment for v-slicer)
2 tbsp olive oil
1 tsp salt
Tahina Sauce
1/2 cup (125 ml) tahini
2 cloves garlic, minced
1/4 cup (50 ml) lime juice
1 tsp (5 ml) kosher salt
dash franks hot sauce
1/3 cup water (approx.)
Tomato Lime Salsa
2 tomatoes, seeded and chopped
2 cloves garlic, minced
3 tbsp (15 ml) lime juice
2 tbsp (15 ml) olive oil
1/2 tsp (2 ml) kosher salt
4 tbsp (25 ml) chopped fresh cilantro
4 tbsp (25 ml) chopped fresh parsley
Preparation
Trim zucchini and slice lengthwise into long slices. Brush with oil and sprinkle with salt. Grill for 3 to 4 minues per side until browed and cooked through without overcooking. Arrange on platter. Mix ingredients for tahina sauce in blender and blend. Add water as needed to make it a pourable consistency. In small bowl, combine tomato, garlic, lime juice, oil, salt, cilantro and parsley. Drizzle tahina sauce over eggplant and sprinkle with salsa.
