Braised Eggplant with Pomegranate and Tahini

Name: Braised Eggplant with Pomegranate and Tahini
Yield: Serves 4 to 6
Ingredients: 1 tablespoon, tahini; 1 tablespoon, plain whole-milk yogurt; 1 tablespoon, lemon juice; 1 teaspoon, water, plus extra as needed; 1 2/3 cups, vegetable broth; 2 tablespoons, pomegranate molasses; 1 teaspoon, table salt; 1 teaspoon, cornstarch; 2 (8- to 10-ounce) globe or, Italian eggplants; 1 tablespoon, vegetable oil; 2 , garlic cloves, minced; 2 tablespoons, toasted slivered almonds; 2 tablespoons, minced fresh parsley

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Appears in Cook's Illustrated September/October 2019

Side Dishes

Vegetables

Vegetarian

For most types of produce, a few basic cooking methods immediately spring to mind. Eggplant? Not so much.

SERVES4 to 6

TIME50 minutes

Braised Eggplant with Pomegranate and Tahini

WHY THIS RECIPE WORKS

Our braised eggplant boasts a meltingly tender, creamy texture. We cut the eggplant into slim wedges, making sure that each piece had some skin attached to keep it from falling apart during cooking. Instead of treating the dish as a stir-fr...

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