Grilled Eggplant with Tahini Sauce and Pomegranate Seeds

This grilled eggplant dish features smoky, tender slices drizzled with a creamy tahini sauce, topped with vibrant pomegranate seeds for a burst of sweetness and color. The combination of flavors and textures makes this dish not only visually appealing but also wonderfully satisfying, while remaining vegetarian and gluten-free.

Ingredients:

• 2 medium eggplants
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 cup tahini
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• Water (as needed for thinning)
• 1/2 cup pomegranate seeds
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Slice the eggplants into 1/2-inch thick rounds and place them in a bowl.
3. Drizzle the olive oil over the eggplant slices and season with salt, black pepper, and smoked paprika. Toss to coat evenly.
4. Grill the eggplant slices for about 4-5 minutes on each side, until tender and grill marks appear.
5. While the eggplant is grilling, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and enough water to achieve a smooth, drizzling consistency.
6. Once the eggplant is grilled, arrange the slices on a serving platter.
7. Drizzle the tahini sauce over the grilled eggplant and sprinkle with pomegranate seeds and chopped parsley for garnish.
8. Serve warm as a side dish or appetizer.