What a lovely dish. Tis is so easy and great for an appetizer or a side. Great for the holidays too.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1/4 cup Tahini Well stirred
- 2 tbsp fresh lemon juice Juice of about 1 large or 2 small lemons
- 1/4 cup pomegranate seeds
- 1 clove garlic minced and pasted
- 1/2 tsp ground cumin
- 1/4 cup cold water (Or more as needed)
- kosher Celtic sea salt to taste
- Freshly ground black pepper to taste
- 1 eggplant
- olive oil for brushing
Ingredients
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Instructions
- 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.
Recipe Notes
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