Add this recipe into your regular grill season rotation!
Ingredients:
- 2 medium eggplants, sliced into ¼-inch thick rounds
- ¼ teaspoon turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 4 tablespoons olive oil
- 3 tablespoons tahini
- ¼ cup pomegranate seeds
- 1 tablespoon olive oil (for drizzling)
- Ground pepper, to taste
- Fresh cilantro, handful
- Fresh mint, handful
- Salt, for sweating the eggplant
Instructions:
- Prepare the Eggplant: Slice the eggplant into ¼-inch thick rounds, salt them, and let sit for 30 minutes to draw out moisture. Pat dry.
- Season and Grill: Toss the eggplant with turmeric, cumin, coriander, and olive oil. Grill over medium-high heat for 4-6 minutes per side until nicely charred.
- Garnish and Serve: Arrange the grilled eggplant on a platter. Drizzle with tahini and olive oil, then top with pomegranate seeds, ground pepper, and fresh cilantro and mint.
- Enjoy! Serve warm or at room temperature as a flavorful side or appetizer.