Roasted Eggplant with Tahini yoghurt – Gozney

Ingredients

• 2 Aubergines, sliced into tenders
• 2 tbsp salt
• 400ml water
• 4 tbsp olive oil
• Tahini Yoghurt
• 4 tbsp tahini
• 2 tbsp yoghurt
• 2 tbsp water
• ½ tsp ground cardamon mini seeds
• 1 tsp teaspoon cumin seeds
• ½ tsp coriander seeds
• 2 jalapenos, sliced (start with one, if unsure)
• 2-3 garlic cloves, minced
• 1 bunch coriander
• 1 bunch parsley
• ½ tsp salt, more to taste
• 120ml olive oil, more to desired consistency
• 2 tbsp fresh lemon juice
• ½ tsp Aleppo chili flakes
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