Grilled Eggplant Salad with Tahini Sauce | RICARDO

Ingredients

• 1/2 cup (125 ml) tahini
• 3 tbsp (45 ml) lemon juice
• 3 tbsp (45 ml) water
• 1/2 tsp (2.5 ml) honey
• 2 jalapeño chili peppers
• 3 garlic cloves, unpeeled
• 1/4 cup (60 ml) olive oil, plus more for drizzling
• 1 eggplant, about 1 ½ lb (675 g)
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 ml) pomegranate molasses, plus more for serving
• 1 small tomato, cut into small dice
• 1/2 red bell pepper, seeded and cut into small dice
• 1/4 cup (45 g) pitted green olives, coarsely chopped
• 1/3 cup (35 g) roasted walnuts, chopped
• 2 tbsp flat-leaf parsley leaves, plus more for serving
• 2 tbsp pomegranate seeds