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Perfect Grilled Eggplant Rounds with Tahini, Chopped Tomato and Pomegranate

This is served room temp so you can prepare all the components well ahead of time and assemble it right before serving, just make sure the tahini is room temp!
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Servings 6

Ingredients
  

  • 2 small eggplants
  • ½-1 tsp sea salt for sprinkling
  • ¼ cup olive oil for brushing on the eggplant
  • 1 cup 1 cup cherry tomatoes sliced in quarters
  • ¼ cup ¼ cup pomegranate seeds optional
  • 2 tbsp chopped fresh Italian parsley
  • 2 green onion sliced in rounds
  • 2 tbsp tahini (sesame seed paste)
  • 2-4 tbsp lemon juice
  • 2 cold water more as needed
  • Pinch of sea salt

Instructions
 

  • Preheat the grill to med-high.
  • Slice eggplants in ¼ -½ inch rounds, layout on a large sheet of paper towel.
  • Sprinkle with sea salt and let stand for 20 minutes, the eggplant will sweat.  Blot the slices dry with a paper towel.
  • Brush each slice of eggplant with olive oil on both sides.
  • Grill the slices for about 5 minutes per side, the slices should be golden brown on each side and a little crispy, you may need more time.
  • In the meantime make the tahini sauce by whisking the tahini with the lemon, water and salt, add more water to thin it out.  It should be the consistency of heavy cream.
  • On a platter, lay the eggplant rounds in a single layer.
  • Sprinkle the chopped tomatoes, pomegranate seeds, parsley, green onion.  Drizzle with the tahini sauce.
  • Serve warm or room temp.