Name: Mediterranean Roasted Eggplant Recipe with Pomegranates and Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4 or more
Ingredients: 1 large eggplant, sliced into 3/4-inch to 1-inch rounds; Kosher salt; Extra Virgin Olive Oil (I used Private Reserve Greek extra virgin olive oil); Seasoning of your choice (I used a generous sprinkle of za'atar and sumac); 1/2 cup chopped fresh parsley; 1/2 cup pomegranate arils (seeds); Toasted pine nuts, a handful; Make this Tahini Sauce Recipe