Herb-tahini sauce is a creamy, new way to make your veggies more decadent! This recipe was adapted from Food & Wine.


  1. Preheat the grill.
  2. Cut 1 1lb to 1 1/2lb eggplant into 1/2-inch-thick slices.
  3. Brush with 2 tbsp olive oil on both sides of the eggplant slices and transfer to the baking sheet.
  4. Grill the eggplant until golden and cooked through, flipping about 10 minutes in.
  5. Make the herb tahini sauce. Place 1/4 tsp salt, 1 garlic clove, and 1 tbsp chopped cilantro into a food processor and process for 20 seconds. Add 1 tbsp chopped parsley, 1/3 cup Soom Tahini, 2 tbsp olive oil2 tbsp freshly squeezed lemon juice, and 2 1/2 tbsp water and process for 30 seconds.
  6. To serve, arrange the eggplant on a serving platter and drizzle some of the herb tahini sauce and 1/4 cup pomegranate seeds over the eggplant.


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