Grilled Eggplant with Pomegranate Molasses and Herbed Tahini

Middle Eastern · Summer · 90 min · Serves 4 · By Lesapor Test Kitchen

This dish brings together the creamy texture of grilled eggplant with the tangy sweetness of pomegranate molasses and the earthy richness of herbed tahini. Perfect as a main course for a summer evening, this vegetable-forward dish showcases bold and vibrant flavors reminiscent of Middle Eastern cuisine.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 3 tablespoons olive oil, plus more for drizzling
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup pomegranate molasses
• 1 cup tahini
• 1/4 cup lemon juice
• 1 garlic clove, minced
• 1/2 cup water
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup pomegranate seeds
• 2 tablespoons toasted pine nuts

Method

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the eggplant slices with olive oil and season with flaky sea salt and freshly ground black pepper.
3. Grill the eggplant slices for 4-5 minutes per side until tender and charred. Remove from heat and set aside.
4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Adjust consistency with additional water if necessary. Stir in the chopped parsley and mint, then season with sea salt to taste.
5. Arrange the grilled eggplant on a serving platter. Drizzle with pomegranate molasses and herbed tahini sauce.
6. Garnish with pomegranate seeds and toasted pine nuts. Serve immediately, optionally with more olive oil drizzled on top.