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Export 8 ingredients for grocery delivery
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.
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