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Grilled Eggplant with Yogurt-Tahini Sauce and Pomegranate Seeds

Smoky grilled eggplant layered with a cool, creamy yogurt-tahini sauce and jeweled with sweet-tart pomegranate seeds. Simple, vegetarian, and beautiful enough for a gathering.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

For the Eggplant:

  • 2 medium eggplants sliced lengthwise or into thick rounds
  • Olive oil for brushing
  • Salt and pepper to taste

For the Yogurt-Tahini Sauce:

  • 1/2 cup plain Greek yogurt
  • 1 Tbsp tahini
  • 1 tsp lemon juice
  • 1 small garlic clove grated or minced
  • Pinch of salt

For Serving:

  • 1/4 cup pomegranate seeds
  • Fresh herbs parsley or mint, chopped
  • Optional: drizzle of olive oil or sprinkle of sumac

Instructions
 

  • Preheat a grill or grill pan to medium-high. Brush the eggplant slices with olive oil and season with salt and pepper. Grill for 4-5 minutes per side, until tender and deeply golden.
  • In a bowl, stir together the yogurt, tahini, lemon juice, garlic, and salt. Thin with a splash of water if needed, until smooth and spoonable.
  • Arrange the grilled eggplant on a serving platter. Spoon the sauce generously over the top. Sprinkle with pomegranate seeds and fresh herbs, and add a final drizzle of olive oil or a pinch of sumac if using.