Glazed Eggplant Recipe
Tahini, Pomegranate Sour, Pine Nuts, Aegean Herbs
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Ingredients
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Eggplant Preparation
Tahini Glaze
Pomegranate Sour
Garnish
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for about 20 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Cook the Eggplant
Heat olive oil in a large skillet over medium heat. Add the eggplant slices in a single layer and cook for about 3-4 minutes per side, or until golden brown and tender. Remove from heat and set aside.
Tahini Glaze
- 3
Make the Tahini Glaze
In a small bowl, combine tahini, lemon juice, minced garlic, water, and salt. Whisk together until smooth and creamy. Adjust the consistency with more water if needed.
Pomegranate Sour
- 4
Prepare the Pomegranate Sour
In a small bowl, mix together pomegranate molasses, honey, and water until well combined. Set aside.
Assembly and Garnish
- 5
Assemble the Dish
Place the cooked eggplant on a serving platter. Drizzle the tahini glaze generously over the eggplant.
- 6
Add the Pomegranate Sour
Drizzle the pomegranate sour mixture over the tahini-glazed eggplant.
- 7
Garnish
Sprinkle toasted pine nuts, Aegean herbs, and fresh pomegranate seeds on top for added flavor and texture.