Ingredients
- 2 large eggplants (about 1 pound 10 ounces each)
- 1/4 cup toasted sesame oil, divided
- 6 medium garlic cloves, crushed
- 1/4 cup tahini (such as Krinos)
- 1/4 cup plain whole-milk yogurt
- 2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon), divided
- 2 teaspoons kosher salt
- 1/2 ounce country white bread, finely crumbled (about 1/4 cup)
- 1/4 cup toasted pine nuts
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons minced fresh flat-leaf parsley
- 1/2 teaspoon flaky sea salt (such as Maldon)
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