Bloom Fresh Pomegranate-Glazed Eggplant with Tahini Sauce


1/2 cup Bloom Fresh Pomegranate Arils

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. Preheat over to 450 degrees.
  2. 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.
  3. Meanwhile in a small bowl, whish together the pomegranate molasses, red wine vinegar, and 2 tablespoons olive oil.
  4. In a separate bowl, whisk together the yogurt, minced garlic and tahini.
  5. When the eggplant slices are tender, but not falling apart, brush them generously with the molasses mixture.
  6. Remove them with a spatula, drizzle them with the tahini-yogurt sauce and sprinkle Bloom Fresh Pomegranate Arils on top.