Add this recipe into your regular grill season rotation!
- Slice 2 medium eggplant into ¼ inch thick slices. Salt and let sit for 30 minutes.
- Toss eggplant with ¼ tsp each turmeric, ground cumin and ground coriander and 4 Tbs olive oil. Grill about 4-6 minutes per side or until nicely charred.
- Serve on a platter and drizzle with 3 Tbs tahini, ¼ cup pomegranate seeds, olive oil, ground pepper and a few handfuls of fresh cilantro and mint.