Ingredients:

  • 2 lbs eggplant, sliced into 1-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup tahini paste
  • 3 tbsp fresh lemon juice
  • 3 tbsp ice water
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 cup pomegranate arils
  • 1 tbsp pomegranate molasses
  • 2 tbsp chopped fresh parsley
  • 1 tbsp toasted pine nuts

Instructions:

  1. Preheat your oven broiler to high. Line a sheet pan with parchment paper.
  2. Arrange the eggplant rounds in a single layer on the pan. Brush both sides generously with olive oil and season with salt and pepper.
  3. Place the pan on the top rack of the oven, approximately 4–6 inches from the heat element. Broil for 4–6 minutes per side until a deep mahogany-colored crust forms with blackened edges.
  4. While the eggplant broils, whisk together the tahini, lemon juice, garlic, and salt. Slowly whisk in ice water, one tablespoon at a time, until the sauce is smooth and reaches a drizzle-able consistency.
  5. Arrange the hot eggplant rounds on a serving platter.
  6. Drizzle the tahini sauce generously over the eggplant and finish by scattering the pomegranate arils, pomegranate molasses, chopped parsley, and toasted pine nuts on top.