Moroccan Eggplant with Tahini Yogurt

Ingredients

• 1 large eggplant
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 2 ripe medium tomatoes, peeled, seeded, and chopped
• ½ roasted red bell pepper (see page 36) minced
• Kosher salt and freshly ground pepper, to taste
• 2 tablespoons ground cumin
• Juice of ½ lemon
• ½ cup tahini paste
• 2 garlic cloves, minced
• 1 cup flat-leaf parsley leaves
• ¾ cup plain yogurt
• Juice of 2 lemons
• Kosher salt, to taste
• 8 to 10 small pita breads

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