Eggplant Slices with Pomegranate, Yogurt, and Tahini
- 4 eggplants (about 2½ pounds)
- extra virgin olive oil
- salt
- 1½ tablespoons pomegranate molasses
- 1½ tablespoons red or white wine vinegar
- 2 cups plain whole-milk yogurt
- 1 garlic clove, crushed
- 2 tablespoons tahini
- ¼ cup pine nuts
Instructions:
The dressing of pomegranate molasses and vinegar gives the eggplant slices a sweet-and-sour flavor.
- Cut the eggplants, lengthwise or crosswise, into slices about ½ inch thick. Place them on an oiled sheet of foil on a baking sheet or tray. Brush both sides of the eggplant slices with oil and sprinkle lightly with salt. Place in a very hot oven preheated to 475°F for about 30 minutes, until they are soft and browned, turning the slices over once. Arrange on a shallow serving dish.
- Mix the pomegranate molasses, vinegar, and 2 tablespoons olive oil, and brush the eggplant slices with the dressing. Beat the yogurt with the garlic and tahini and pour over the slices. Fry the pine nuts very briefly in ½ tablespoon olive oil, stirring to brown them very lightly all over, and sprinkle over the yogurt.