Roasted Eggplant with Yogurt-Tahini Sauce

Slice the eggplant, sprinkle with salt and let it sit a few minutes, then pat dry.

Brush with olive oil and roast (in the oven or air fryer) until golden and tender.

Whisk the yogurt, tahini, crushed garlic, lemon and salt into a smooth sauce.

Arrange the roasted eggplant on a plate and drizzle generously with the yogurt-tahini sauce.

Serve warm or at room temperature with bread.