Middle Eastern Eggplant Story

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Score the eggplant and brush with olive oil. Top with garlic, salt and sumac.

Roast in the oven for 25-30 minutes.

In a bowl mix tahini, yogurt, sumac, olive oil, lemon juice, garlic and salt.

Top roasted eggplant with yogurt tahini sauce, walnuts and pomegranates.

[{"selector":"#anim-fa6b4db1-af41-435a-9de8-9dea98c33173","keyframes":{"transform":["translate3d(-110.44304%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] This is a delicious appetizer that's ready in no time.

This recipe is completely delicious. Fantastic flavors and texture. My family loved it! -Reader's Review