Roasted eggplant with tahini sauce and pomegranate
4 medium-sized eggplants
1 tsp cumin seeds
2 Tbsp olive oil
2 Tbsp chopped parsley TAHINI SAUCE
1 Tbsp tahini
250g (1 cup) Greek-style yoghurt
1 garlic clove, crushed
½ tsp pomegranate molasses Zest and juice of ½ lemon
1 Using a sharp knife, cut each eggplant in half lengthways, then score the cut side of each half in a diamond pattern. Season generously with salt, and leave to sit for 30 minutes.
2 Meanwhile, grind the cumin seeds using a mortar and pestle, mix with the olive oil and set aside.
3 Preheat the oven to
4 Rinse the salted eggplant thoroughly with water, then pat dry with paper towel. Brush each cut side with the cumin and oil mixture, then place on a baking tray, cut side up.
5 Transfer to the oven and roast for 20 minutes, or until the flesh is tender.
6 While the eggplant is roasting, combine all the tahini sauce ingredients in a small bowl, mixing well. Season to taste with salt and freshly ground black pepper and set aside.
7 To remove the seeds from the pomegranate, cut the pomegranate in half. Hold one half, cut side down, in the palm of your hand with your fingers spread, over a wide bowl. Use the back of a ladle or rolling pin to firmly tap the skin of the pomegranate – the seeds should fall out into the bowl. Once it looks like all the seeds have been released, pick through the bowl to remove any white bits of the pith that have fallen in.
8 Place the roasted eggplant on a platter and drizzle evenly with the tahini sauce. Scatter over the parsley and pomegranate seeds and serve.