Roasted Eggplant with Tahini and Pomegranate
Eggplant is one of those garden vegetables that asks for patience and rewards it. Left raw it can be bitter and spongy; roasted long and slow, it turns creamy inside, lightly crisp at the edges, and full of deep, earthy flavor. In a Zone 9 July, when the plants are finally handing over their glossy…
