- Cooking and Prep: 45 m
- Serves: 4
For the Eggplants
For the Tahini
Prepare the Eggplants
Preheat oven to 400°F (200°C).
Place the eggplants on a parchment-lined baking sheet and brush with oil, taking care to brush between the slices. Season with salt and pepper.
Bake for 35–40 minutes, basting every 15 minutes with oil between the slices, until the eggplant is tender and starting to crisp up around the edges.
Prepare the Tahini
In a bowl, mix the tahini, water, parsley, garlic, lemon juice, cumin, and salt. Whisk until emulsified.
Pour the tahini over the eggplants when serving. Top with pomegranate seeds and parsley.