Eggplant and I are old friends. It’s always been one of my favorite vegetables! The NJ farmers markets usually have a ton of beautiful eggplants around Rosh Hashanah, so I like to stock up. Tahini and eggplant are a match made in heaven, so I combined them here.
Many families have the custom to forgo lemon and vinegar during the high holidays, so I use orange to add a bit of acid. The sunny flavor highlights the bright, tart pomegranate jewels.