Fried Eggplant with Tahini and Pomegranate Seeds
Ingredients
- 2 large eggplants (2 1/2 lbs.)
- 3⁄4 tsp. kosher salt, plus more
- 3 tbsp. fresh lemon juice
- 3 cloves garlic, unpeeled
- 1⁄2 cup plus 2 tbsp. tahini
- 1⁄8 tsp. ground cumin
- Vegetable oil, for frying
- 3 tbsp. carob molasses
- 1⁄2 cup pomegranate seeds
- 1⁄4 cup halved pistachios
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