Grilled Eggplant with Tahini and Pomegranate Seeds

Ingredients

• 1 large Eggplant
• 0.25 cup Tahini (sesame paste)
• 2 tbsp Lemon juice
• 1 clove Garlic
• 2 tbsp Water
• 0.5 cup Pomegranate seeds
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat (approximately 190.6-204.4°C / 190-200°C). Slice the 1 large eggplant lengthwise into 1.27 cm (1.25 cm) thick slices. Brush both sides of the eggplant slices evenly with the 2 tbsp of olive oil, then season with the 0.5 tsp of salt and the 0.25 tsp of black pepper.
2. 2Place the seasoned eggplant slices directly on the preheated grill. Grill for 4 to 5 minutes per side, or until the eggplant is tender when pierced with a fork and shows visible grill marks with a slight char.
3. 3While the eggplant is grilling, prepare the tahini sauce. Mince the 1 clove of garlic. In a small bowl, whisk together the 0.25 cup of tahini, the 2 tbsp of lemon juice, the minced 1 clove of garlic, and the 2 tbsp of water until the sauce is smooth and creamy. If the sauce is too thick, add 1-2 teaspoons more water at a time, whisking after each addition, until it reaches a pourable consistency.
4. 4Carefully transfer the grilled eggplant slices to a serving platter. Drizzle the prepared tahini sauce generously over the eggplant, then sprinkle the 0.5 cup of pomegranate seeds evenly on top. Serve immediately.

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