Step 1

Preheat oven to 400°F. In a medium bowl, toss the eggplant with ¼ cup olive oil, the za’atar, lemon zest and salt. Let sit at room temperature for 30 minutes.

Step 2

In a small bowl, whisk together tahini with water, lemon juice and garlic. Season with salt.

Step 3

Heat 2 tablespoons oil in a large cast iron skillet over medium-high heat. Sear ½ of the eggplant, cut side down, until golden, 3-4 minutes. Transfer to a sheet pan, cut-side up. Repeat with the remaining oil and eggplant.

Step 4

Place sheet pan in oven and bake until tender, about 15 minutes. Transfer to a platter and drizzle with tahini sauce. Garnish with pomegranate arils, mint leaves and flaky sea salt, then serve.