This dish transforms eggplant into a delicious grilled treat, enhanced with lemon and cumin, and topped with a creamy tahini yogurt drizzle and vibrant garnishes.
Arrange the eggplants cut side up on a cutting board or baking sheet. Score the cut sides in a diamond pattern about 1/4 inch deep. Sprinkle with kosher salt and let sit for 30 minutes to sweat out excess moisture and bitterness.
Lightly rinse the eggplants and gently pat them very dry with a paper towel or kitchen towel.
In a small bowl, mix together olive oil, lemon zest, lemon juice, cumin, and honey. Brush the eggplants on both sides with the mixture.
Preheat a grill to high heat. Place the eggplants cut side down on the grate and grill, with the lid closed, for 4 to 5 minutes, or until well charred. Turn over and grill, covered, for another 3 minutes, or until soft and cooked through.
Transfer the eggplants cut side up to a platter or plate and sprinkle with a pinch each of sea salt and pepper.
In a food processor, combine yogurt, tahini, lemon juice, olive oil, cumin, and a pinch each of salt and pepper. Process until smooth. Transfer to a squeeze bottle, piping bag, or plastic bag with a tiny hole cut out of one corner.
Drizzle the eggplants with the tahini sauce. Garnish with pomegranate arils, pine nuts, sesame seeds, za'atar, a pinch of fleur de sel, and cilantro (if using).
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