Eggplant Sandwich with Tahina and Chili Yogurt

Slice the eggplant into quarters, then make a slit down each without fully hitting the bottom. Open each slice, spray with avocado oil, sprinkle with salt, and broil on low for about 10 minutes.

To make the tahina sauce: Mix 1 tablespoon of tahina, 1 teaspoon of lemon juice, and 1 tablespoon of cold water. Stir until smooth and combined.

To make the chili sauce: Mix 2 tablespoons of Greek yogurt (or dairy-free yogurt) with 1 teaspoon of chili crisp.

Assemble your sandwich by adding the broiled eggplant, tahina sauce, chili sauce, and additional sliced egg, tomato, parsley, and onion.