Roasted Eggplant and Butternut Squash with Tahini Yogurt Sauce
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 kosher salt , plus more to taste
- 6 tablespoons olive oil , divided
- 1 teaspoon ground cumin
- 1/2 peeled, seeded butternut squash , and cut into 1/2-inch slices (about 1 pound)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black 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
Instructions
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