Middle Eastern  Roasted Eggplant

Cut diamonds into the eggplants, make sure you're not piercing the skin.

Brush the eggplants with some olive oil.

Top with minced garlic. The more the better!

Top with salt and sumac. Bake in the oven for 25-30 minutes.

To make the sauce, place tahini and yogurt in a bowl.

Add in garlic, lemon juice, sumac, salt and olive oil.

Mix well to combine. Taste and add more salt if needed.

Top the roasted eggplants with tahini sauce and pomegranate arils.

Top with walnuts and enjoy!

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