Za’atar Roasted Eggplant with Tahini – The Forward

Ingredients

• 2 pounds Italian eggplant (4 small), halved lengthwise
• 1⁄3 cup extra-virgin olive oil
• 2 tablespoons za’atar
• 1 teaspoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 1⁄3 cup tahini
• 2 tablespoons freshly squeezed lemon juice
• 1 garlic clove, finely grated
• 1⁄4 cup warm water
• 2 tablespoons date syrup (silan)
• 2 tablespoons fresh mint leaves, for garnish
• Pomegranate seeds, for garnish
• Flaky sea salt, for garnish