Broiled Eggplant with Tahini Sauce and Pomegranate Seeds
Ingredients
- 1/4 cup well-stirred tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 large clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 cup cold water, or as needed
- Salt
- Freshly ground black pepper
- 1 eggplant (1- to 1 1/2-pounds)
- 2 tablespoons extra-virgin olive oil, plus extra for oiling the baking sheet
- 1/4 cup pomegranate seeds
Instructions
Broiled Eggplant with Tahini Sauce and Pomegranate Seeds serves 4 original recipe by Food & Wine.
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