Braised Eggplant with Pomegranate and Tahini

Name: Braised Eggplant with Pomegranate and Tahini
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

Side Dishes
Vegetables
Vegetarian

By Steve Dunn ･ Appears in Cook's Illustrated September/October 2019

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

SERVES 4 to 6

TIME 50 minutes

Braised Eggplant with Pomegranate and Tahini

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