1 tsp oil
1/2 cup pomegranate seeds
a bunch of fresh coriander
Preheat oven to 200 C. Cut eggplant in halves lengthwise and score the flesh in a diamond cross-tatch pattern. Brush halves with oil, sprinkle with salt and put it in a baking tray lined with parchment paper. Bake for 30-35 minutes, until tender.
Mix light tahini with fresh lemon juice and ice cold water to a pancake batter consistency. Add a pinch of salt.
Once cooked, let the eggplant rest on a baking tray for 10 minutes. Transfer to a plate, drizzle generously with tahini sauce, add coriander and pomegranate seeds.