Recipe {Tahini-Honey Eggplant with Yogurt and Pomegranate Seeds}

Monday, November 16, 2015

As an active and serial dater there are several types of romantic entanglements. Expiration dating; having fun, but knowing it isn't going anywhere. On-paper dating; he checks all the boxes, but the chemistry just isn't there. And then there is long-term dating; meeting the parents, shared finances, and showing your true hangry. My relationship with this tahini-honey roasted eggplant is long term. I've shown him my true appetite (an entire eggplant for dinner), shared the relationship on social media, and stayed over more than twice in one week. I see a pomegranate colored ring in my future!

What is really beautiful about this recipe is the ability to make it your own. The quantities are up to you. The drizzle of olive oil is in your control. Same goes for the salt. Maybe you are heavy on the yogurt, light on the pomegranate seeds.

I would recommend this as a side, main, brunch, or comforting lunch. And if you are looking for a vegetarian Thanksgiving side, look no further!!

Tahini-Honey Dressing

2TBS Tahini Paste

1 TBS Honey

2 TBS high-quality olive oil

Juice of one large lemon

Salt + Pepper

Whisk together all ingredients until creamy. Let sit for at least one hour, and up to 4 days.

Eggplant

1 large eggplant, sliced into discs

Olive Oil

Sea Salt

3 Springs fresh thyme

Greek Yogurt

1/3 cup pomegranate seeds

1. Preheat oven to 375 degrees. Drizzle a 9x13 glass baking dish with olive oil. Spread out oil and lay eggplant discs in one layer. Generously salt the eggplant and let sit for 10-15 minutes.

2. Using a pastry brush or back of a spoon, paint or brush the tahini-honey dressing on the top of the eggplant discs. Top with thyme and bake on middle rack for 15-20 minutes, or until golden brown.

3. Top eggplant discs with a dollop of yogurt and sprinkle of pomegranate seeds. Enjoy!