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.
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.
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