Remove both ends of eggplant & squash & slice into 1/2 inch slices.
Brush both sides of the slices with olive oil and then lightly season with sea salt
and ground black pepper.
Heat either an outdoor grill or a cast iron indoor grill to medium-high and grill the eggplant until dark golden-brown grill marks form. This should take approx. 3 to 4 minutes per side
- we’re looking for the inside to be grayish and soft, not white and hard. Summer squash timing may differ but can be roasted all the same.
To make the tahini yogurt sauce, combine the plain yogurt, ground cumin, minced garlic, minced parsley, fresh lemon zest and freshly squeezed lemon juice, tahini, sea salt,
and black pepper in a mixing bowl. (I like to refrigerate this sauce for about 15-20 minutes to chill.)
To serve, place a dollop of the tahini yogurt sauce over the grilled eggplant & squash, followed by a handful of sliced grape tomatoes and fresh parsley.