Ingredients
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3 medium eggplants
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4 tbsp olive oil, divided
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1 lemon
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1/2 cup plain nonfat Greek yogurt
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2 tbsp tahini
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1/2 cup chopped parsley
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1/4 cup pine nuts or chopped walnuts (optional)
Steps
1
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.
2
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.
3
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.
