PARMESAN-RICOTTA EGGPLANT ROLLS with Honey-Tahini-Yogurt Sauce

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper and set aside.
2. Add the eggplant slices to the sheet pan, then brush both sides with olive oil and season generously with salt and pepper. Place the eggplant in the oven for 25-30 minutes, flipping halfway. Remove and allow it to cool.
3. While the eggplant roasts, prepare the filling. Add all filling ingredients (ricotta, Parmesan, pistachios, golden raisins, basil, lemon zest, minced garlic, salt, pepper) to a bowl and mix to combine.
4. Once the eggplant has cooled, place each slice onto a flat surface and add a couple spoonfuls of the filling. Roll the filling so that it is cylindrical. Roll the eggplant up around the filling and repeat until you have used up all the eggplant and filling.
5. Make the sauce. Add all sauce ingredients (tahini, plain yogurt, honey, lemon juice, salt, pepper) to a small bowl and mix to combine.
6. To serve, spread a smear of the sauce onto a plate, top with the eggplant rolls, and then garnish with fresh chopped parsley, if desired.