Sumac-Spiced Eggplant and Pomegranate Salad with Tahini Drizzle

Ingredients

• 2 medium eggplants, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon sumac
• 1 cup pomegranate seeds
• 1 cup cherry tomatoes, halved
• 1 cup fresh mint leaves, chopped
• 1 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt

• 1 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 cup water, more as needed
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Place the eggplant cubes on a baking sheet, drizzle with olive oil, sprinkle with sumac and salt, and toss to coat evenly.
3. 03
   Roast the eggplant in the preheated oven for 25-30 minutes, turning once halfway through, until golden brown and tender.
4. 04
   While the eggplant is roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually add water until the mixture reaches a smooth, pourable consistency.
5. 05
   In a large serving bowl, combine the roasted eggplant, pomegranate seeds, cherry tomatoes, mint, parsley, and a tablespoon of lemon juice. Toss gently to combine.
6. 06
   Drizzle the tahini sauce over the salad just before serving. Adjust seasoning with additional salt if needed.