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.
Slice off the top and bottom of eggplant. Cut into a quarter inch thick slices.
Grease a cookie sheet and arrange eggplant slices in a single layer.
Spray the eggplant with a generous amount of cooking spray. Broil two to three minutes per side or until lightly charred.
To make the tahini, whisk tahini, juice of half an orange, warm water, salt, and pepper until smooth. It should be the consistency of pancake batter.
To serve, drizzle tahini over eggplant. Sprinkle with orange zest, pomegranate seeds and pistachios. Serve immediately!
The eggplant and the tahini can be prepared ahead of time. Store separately and plate right before serving. The garnishes can also be prepared in advance.