Eggplant Slices with Pomegranate, Yogurt and Tahini

1. 1

   Cut the eggplants, lengthwise or crosswise, into slices about 1/2 inch thick.

2. 2

   Place them on an oiled sheet of foil on a baking sheet or tray.

3. 3

   Brush both sides of the eggplant slices with oil and sprinkle lightly with salt.

4. 4

   Place in a very hot oven preheated to 475F for about 30 minutes, until they are soft and browned, turning the slices over once.

5. 5

   Arrange on a shallow serving dish.

6. 6

   Mix the pomegranate molasses, vinegar, and 2 tablespoons olive oil, and brush the eggplant slices with the dressing.

7. 7

   Beat the yogurt with the garlic and tahini and pour over the slices.

8. 8

   Fry the pine nuts very briefly in 1/2 tablespoon olive oil, stirring to brown them very lightly all over, and sprinkle over the yogurt.

9. 9

   Instead of the pine nuts, garnish with the shiny pink seeds of a fresh pomegranate.

* Per serving · 4 servings · Values may vary.