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Za’atar-Grilled Eggplantwith Tahini, Pomegranate & Walnuts

Long, narrow Chinese orshorter,slender Japanese eggplants are particularly well suited to grilling. Because theyhave thinner skin and fewer seeds than globe or Italian eggplants, their flesh turns out extra creamy.

If you’re pressed for time, substitute plain yogurt for the tahini sauce.

To make the tahini sauce, in a bowl, whisk together the water, tahini, oil, and lemon juice. Season with salt and pepper. Set aside.

Using a sharp knife, score the flesh side of the eggplant halves with 3 diagonal lines going in each direction to form a diamond pattern. Brush the eggplants on both sides with the olive oil, allowing it to be absorbed into the flesh. Season with the za’atar, salt, and pepper.

Preheat a stove-top grill pan over high heat, or preheat an electric indoor grill on high heat. Brush with canola oil.