INGREDIENTS
2 lb
eggplant
1/4 cup
olive oil
3 tbsp
tahini
2 tbsp
full-fat yogurt
2 tbsp
lemon juice
2 cloves
garlic
1 tbsp
parsley
3/4 tsp
kosher salt
1/8 tsp
cumin
1 pinch
paprika
1 pinch
pepper flakes
1 serving
pine nuts
1 serving
pita wedges and/or an assortment of veggies