Vegetables Eggplant Broiled Eggplant with Tahini Sauce and Pomegranate Seeds 1 Review 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 By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Updated on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Guy Ambrosino Active Time: 15 mins Total Time: 25 mins Yield: 4 Ingredients 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 Salt 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 Directions 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. 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. Rate it Print