Fire It Up: Grilled Eggplants With Tahini And Pomegranate
Leave it to the grillmasters at Williams-Sonoma to compile a book of summer recipes that are smoky, packed with flavor and charred in all the right places. Brus
Ingredients
- 1/2 cup tahini
- 1/2 cup lukewarm water
- 1 large clove garlic
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- 4 Japanese eggplants
- 1/4 cup pomegranate seeds
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