The Middle Eastern sesame seed paste known as tahini makes a sumptuous accompaniment to broiled eggplant, while jewel-like pomegranate seeds add glitter and crunch.
Slideshow: More Eggplant Recipes
1/4 cup well-stirred tahini
2 tablespoons freshly squeezed lemon juice
1 large clove garlic, minced
1/2 teaspoon ground cumin
1/4 cup cold water, or as needed
Freshly ground black pepper
1 eggplant (1- to 1 1/2-pounds)
2 tablespoons extra-virgin olive oil, plus extra for oiling the baking sheet
1/4 cup pomegranate seeds
How to Make It
Combine the tahini, lemon juice, garlic and cumin in the bowl of a food processor and pulse until combined. Add water as needed to create a smooth sauce. Season to taste with salt and pepper. Set aside.
Preheat the broiler and lightly oil a baking sheet.
Cut the eggplant into 1/2-inch-thick slices. Brush 2 tablespoons oil on both sides of the eggplant slices and transfer to the baking sheet. Broil the eggplant 5 to 6 inches from the heat until golden and cooked through, flipping halfway through, about 10 minutes.
To serve, arrange the eggplant on a serving platter and drizzle some of the tahini sauce over the eggplant. Sprinkle the pomegranate seeds over the eggplant.
In order to find the freshest tahini, it is best to buy it from a Middle Eastern market or natural foods store with a high turnover.
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