Grilled Eggplant With Tahini-Yogurt Sauce And Pomegranate - cooking recipe

Ingredients

12 small eggplants, about 6 inches long
sea salt & freshly ground black pepper
pomegranate molasses
cilantro or green coriander, as garnish

Preparation

Prepare a fire in a charcoal grill or preheat a gas grill. If using charcoal, allow the coals to become covered with ash.
Place the eggplants on the grill rack and grill, turning as needed, until soft when pierced. Timing will depend upon the fire. Alternatively, cook them indoors on an asador, which will allow the skins to char while the eggplants retain their shapes.
Once tender, remove the eggplants to a bowl and cover. Let them sit for 10 minutes and peel off the skin.
Slit the eggplants in half lengthwise and arrange on a plate. Season with salt and pepper.
Spoon tahini-yogurt sauce (see http://www.food.com/recipe/tahini-yogurt-sauce-524706) over eggplant then drizzle with just a little of the molasses. Garnish with cilantro/coriander.
Serve at room temperature.