Flame-fired Eggplant with Tahini and Pomegranate Nectar Glaze

Vegetables are a star of the Israeli kitchen, and eggplant is one of our favorites. We eat it in all sorts of ways - fried and stuffed into a delicious sabich, roasted, mashed and made into eggplant salad, or simply on its own as an appetizer or side. Charring the eggplant over the open flame allows for a beautiful smoky flavor to come out, and the smell and taste will bring you back to your wonderful sunny days here in Israel. The tahini (tehina, tehini) provides nuttiness and contrast to the charred eggplant, and the sumac and lemon add a zesty brightness.

Ingredients

1 large eggplant
¼ cup tahini
Olive oil, for drizzling
1 tbsp. pomegranate molasses or silan
1 tbsp. parsley, finely chopped
Juice of ½ lemon
1 tbsp. pomegranate seeds
2 tsp. sumac

Directions

Char the eggplant on an open gas flame until the eggplant softens, using tongs to turn it, usually after 10 minutes. Tip: as the eggplant will release liquid and will char, you may want to place some tin foil around the burner for an easier clean up process.
Remove from flame and let cool slightly. Slice lengthwise and open eggplant to expose the inside.
Drizzle with tahini, olive oil, and pomegranate molasses or silan.
Garnish with parsley, sumac, fresh lemon juice and pomegranate seeds and serve.