Roasted Eggplant with Tahini-Yogurt Sauce Recipe

Ingredients

• 1/2 cup whole-milk or low-fat plain yogurt
• 2 tablespoons tahini paste
• 2 tablespoons lemon juice
• 2 medium eggplants (1 1/2 pounds total)
• 2 teaspoons salt
• 5 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 peeled, seeded butternut squash, and cut into 1/2-inch slices (about 1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 red onion, thinly sliced
• 3 tablespoons white wine vinegar
• 1 jalapeno or other small green chili pepper, cored, seeded, and thinly sliced
• 1/2 cup whole parsley leaves