Bloom Fresh

Bloom Fresh Pomegranate-Glazed Eggplant with Tahini Sauce


• 4 medium eggplants, cut into 1 inch-thick rounds
• 1 tablespoon pomegranate molasses
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil + more for brushing the eggplant
• baking sheet
• 2 cups plain lowfat yogurt
• 1 clove garlic, minced
• 2 tablespoons tahini
• 1/2 cup Bloom Fresh Pomegranate Arils


• Preheat over to 450 degrees.

• Brush both sides of the eggplant with olive oil and season with salt and pepper. Place on oiled baking sheet and bake for 30-35 minutes.

• Meanwhile in a small bowl, whish together the pomegranate molasses, red wine vinegar, and 2 tablespoons olive oil.

• In a separate bowl, whisk together the yogurt, minced garlic and tahini.

• When the eggplant slices are tender, but not falling apart, brush them generously with the molasses mixture.

• Remove them with a spatula, drizzle them with the tahini-yogurt sauce and sprinkle Bloom Fresh Pomegranate Arils on top.