> 3 medium eggplants
> 4 tbsp olive oil, divided
> 1 lemon
> 1/2 cup plain nonfat Greek yogurt
> 2 tbsp tahini
> 1/2 cup chopped parsley
> 1/4 cup pine nuts or chopped walnuts (optional)
Set grill or grill pan to medium-high. Cut each eggplant in half lengthwise. Score a crosshatch pattern into the cut side of each half. Brush each half with 1 tsp oil. Season with salt and pepper. Place eggplants cut-sides down on grill. Cook 5–10 min., until lightly browned. Brush skin sides of eggplants with remaining 2 tbsp oil. Flip and cook 5 min., until tender.
Meanwhile, into a small bowl, zest the lemon. Add the yogurt, tahini, juice from half of zested lemon, and 2 tbsp water. Season with salt and pepper. Mix well to combine.
Place grilled eggplant halves on platter. Squeeze remaining lemon half over grilled eggplants. Drizzle on tahini dressing and top with the parsley and nuts, if using.