Roasted zucchini and eggplant spread
Roast
Roasting
When we traveled to Detrot's Greektown as a family for dinner, a cold Greek antipasto platter was always in order. It included tarama, skordalia, grape leaves, beets, olives, feta and a wonderful eggplant spread called melitzanosalata. I've recreated it here using zucchini with that eggplant. (Oh yes! and a lot of fresh dill!)
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