Broiled Eggplant, with Tahini Sauce and Pomegranate Seeds
Colorful and great for the holidays. Truly healthy and oh so delicious.
| Servings | Prep Time |
| 4 | 15minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 1/4cup TahiniWell stirred
- 2 tbsp fresh lemon juiceJuice of about 1 large or 2 small lemons
- 1/4cup pomegranate seeds
- 1clove garlicminced and pasted
- 1/2tsp ground cumin
- 1/4 cup cold water(Or more as needed)
- kosher Celtic sea saltto taste
- Freshly ground black pepperto taste
- 1 eggplant
- olive oil for brushing
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
