Roasted Eggplant with Tahini Sauce

recipe

• Step 1
  Preheat the oven to 350°F. Wash & cut the eggplant in half lengthwise. Then score the flesh in a crisscross pattern. Be sure not to pierce the skin!
• Step 2
  Place the eggplant & most of the whole unpeeled garlic cloves on a parchment-lined baking sheet. (Reserve a third of the garlic for the sauce.)
• Step 3
  In a small bowl, mix together the coriander, salt, pepper & a drizzle of oil.
• Step 4
  Brush the eggplant with the spiced oil. Bake for 20-30 min at 350°F, or until fork-tender.
• Step 5
  In another small bowl, mix together the yogurt, lemon juice & tahini.
• Step 6
  Add salt, pepper & the remaining garlic (grated or minced). Mix & refrigerate until needed.
• Step 7
  Peel & thinly slice the onion.
• Step 8
  Heat a drizzle of oil in a pan over high heat. Add the onion slices. Pan fry them for 5 min or until crisp & golden. Transfer them to a paper towel-lined plate.
• Step 9
  Reduce the heat to medium. Then toast the almonds in the same pan for 2 min. Stir frequently to keep them from burning!
• Step 10
  Chop the cilantro & mint.
• Step 11
  Rinse & drain the pomegranate seeds. (You could also remove the seeds from a pomegranate yourself!)
• Step 12
  Remove the eggplant & garlic from the oven.
• Step 13
  Remove the peel from the roasted garlic. Transfer the eggplant & garlic to a serving plate.
• Step 14
  Add a dollop of yogurt-tahini sauce. Garnish with fried onions, toasted almonds, fresh herbs & pomegranate seeds. Season with salt & pepper. Add a final touch of lemon or lime zest (optional). Enjoy!