Grilled Eggplant With Tahini-Yogurt Sauce And Pomegranate

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

1. Prepare a fire in a charcoal grill or preheat a gas grill. If using charcoal, allow the coals to become covered with ash.
2. 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.
3. Once tender, remove the eggplants to a bowl and cover. Let them sit for 10 minutes and peel off the skin.
4. Slit the eggplants in half lengthwise and arrange on a plate. Season with salt and pepper.
5. 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.
6. Serve at room temperature.

eggplants, salt, pomegranate molasses, cilantro

Taken from www.food.com/recipe/grilled-eggplant-with-tahini-yogurt-sauce-and-pomegranate-524707 (may not work)