Grilled Eggplant with Tahini and Pomegranate Seeds
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williams-sonoma.com
serves 4 Ingredients:
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Preparation
Prepare a medium-hot fire in a grill.
In a food processor, combine the tahini, water, garlic, lemon juice, 1 Tbs. of the oil, 1/2 tsp. of the salt and the cumin and process until a very smooth puree forms, 1 to 2 minutes, stopping to scrape down the sides of the bowl as needed. Add more water or lemon juice 1 Tbs. at a time if needed to make a thick yet pourable sauce.
Starting at the blossom end, cut each eggplant lengthwise into slices 1/4 to 1/2 inch (6 to 12 mm) thick, cutting all the way down into the stem end but not through it, so the slices can be fanned out from the stem. Place the eggplant on a rimmed baking sheet. Brush all of the cut sides and the outsides with the remaining 1 Tbs. oil and then sprinkle all of the cut sides and the outsides with the remaining 1/2 tsp. salt.
Brush the grill grate and coat with oil. Using tongs, fan out the eggplant on the grate and cook, turning once, until tender and grill marked, 3 to 4 minutes per side. The eggplant will fan out more easily as they cook and soften. Remove the eggplant from the grill.
Spread a generous amount of the tahini sauce on the bottom of a platter. Arrange the fanned eggplant over the sauce and drizzle with a little more sauce. Garnish with the pomegranate seeds and serve with the remaining sauce alongside. Serves 4.
Prepare a medium-hot fire in a grill.
In a food processor, combine the tahini, water, garlic, lemon juice, 1 Tbs. of the oil, 1/2 tsp. of the salt and the cumin and process until a very smooth puree forms, 1 to 2 minutes, stopping to scrape down the sides of the bowl as needed. Add more water or lemon juice 1 Tbs. at a time if needed to make a thick yet pourable sauce.
Starting at the blossom end, cut each eggplant lengthwise into slices 1/4 to 1/2 inch (6 to 12 mm) thick, cutting all the way down into the stem end but not through it, so the slices can be fanned out from the stem. Place the eggplant on a rimmed baking sheet. Brush all of the cut sides and the outsides with the remaining 1 Tbs. oil and then sprinkle all of the cut sides and the outsides with the remaining 1/2 tsp. salt.
Brush the grill grate and coat with oil. Using tongs, fan out the eggplant on the grate and cook, turning once, until tender and grill marked, 3 to 4 minutes per side. The eggplant will fan out more easily as they cook and soften. Remove the eggplant from the grill.
Spread a generous amount of the tahini sauce on the bottom of a platter. Arrange the fanned eggplant over the sauce and drizzle with a little more sauce. Garnish with the pomegranate seeds and serve with the remaining sauce alongside. Serves 4.