INGREDIENTS
1
medium whole eggplant
3 cloves
garlic
1/4 cup
plain greek yogurt (I used 2% Chobani)
juice of 1/2 lemon
1 tbsp
tahini
1/4 cup
fresh parsley
2 tbsp
extra virgin olive oil
salt & pepper
Toasted pine nuts, pepitas, parsley and olive oil for garnish