Eggplant Yogurt Dip with Lemon Tahini Sauce by Simplyhealthymama
This is a great Middle Eastern recipe to always keep on hand! Eggplant + Greek Yogurt Dip with a Lemon Tahini Sauce. It’s served with homemade almond flour tort
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Flat plate
- Spatula
- Pastry brush
- Serving platter
- Spoon
- Kitchen scale
Ingredients
- 1 whole Eggplant
- 1/2 Tbsp Avocado Oil
- 1 pint Sea Salt
- 3 tsp Paprika
- 3 tsp Za'atar
- 1 cup Plain Greek Yogurt
- 1/2 Tbsp Extra Virgin Olive Oil
- 1/4 cup Pomegranate
- 1 Tbsp Dill, Fresh
- 1 Tbsp Microgreens
- 4 whole Almond Flour Tortillas - Siete Foods
- 1/4 cup Tahini
- 1/2 tsp Garlic Powder
- 1/2 Tbsp Lemon Juice
- 1/2 tsp Sea Salt
- 1/2 tsp Za'atar
- 1 - 2 Tbsp Water
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