Active Time
15 MIN
Total Time
25 MIN
Yield
Serves : 4
© Guy Ambrosino

How to Make It

Step 1    

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.

Step 2    

Preheat the broiler and lightly oil a baking sheet.

Step 3    

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.

Step 4    

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.

Make Ahead

The tahini sauce can be made 1 day ahead and refrigerated in an airtight container.

Notes

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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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: Hennessy Perez

Review Body: Yumm I want!!

Review Rating:

Date Published: 2016-06-30

Author Name: Tina1409

Review Body: This is actually also delicious on a sandwich, and you could add grilled chicken if you wish!

Review Rating:

Date Published: 2016-06-30