Middle Eastern Grilled Eggplant and Tahini Salad

Salt eggplant rounds on both sides and let sit 10 minutes to draw out moisture. Pat dry. Brush with 2 tablespoons olive oil. Grill or broil on high heat for 4-5 minutes per side until deeply charred and completely soft inside.

Whisk tahini, lemon juice, grated garlic, and 2-3 tablespoons cold water until smooth and pourable. The sauce should drip easily from a spoon. Season with a pinch of salt.

Scatter diced tomatoes, chopped parsley, and torn mint across a large serving platter. Drizzle with remaining olive oil and a squeeze of lemon.

Arrange warm eggplant rounds over the herb bed, overlapping slightly. Drizzle tahini sauce generously over the eggplant. Scatter pomegranate seeds, toasted pine nuts, and za'atar on top. Serve warm or at room temperature.