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Sheryl Julian

Sheryl Julian
  • 80 minutes
  • Serves 4

INGREDIENTS

1/2 cup

whole-milk or low-fat plain yogurt

2 tbsp

tahini paste

2 tbsp

lemon juice

2

medium eggplants (1 1/2 pounds total)

2 tsp

salt

5 tbsp

olive oil

1 tsp

ground cumin

1/2

peeled, seeded butternut squash, and cut into 1/2-inch slices (about 1 pound)

1/2 tsp

salt

1/4 tsp

pepper

1/4

red onion, thinly sliced

3 tbsp

white wine vinegar

1

jalapeno or other small green chili pepper, cored, seeded, and thinly sliced

1/2 cup

whole parsley leaves

Rice pilaf, made with 1 cup rice