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