Getting the ingredients also prompts you to go out get hang at your local farmers' market wherever you are. Eating locally not only helps to support small businesses, but it helps your body stay healthy too! Not that I'm ever going to totally give up a burger and fries, but everything in moderation, right?
Two medium-sized eggplants
A few pinches of Kosher Salt (or an herbed salt if you prefer)
Freshly ground black pepper
1/2 cup of tahini
6 tbsp of olive oil
2 pinches of za'atar (optional)
1 handful of dandelion greens (chard, spinach, or kale works too!)
1/4 cup of cold water
1 tbsp of cumin
1 clove of garlic
Let's Get It:
1. Preheat your oven to 375. Wash and cut the top of the eggplant off. Coat both sides with olive oil, optional za'atar, salt, and pepper. Place them in the oven for about 15 minutes, purple side down.
2. While the eggplant is in the oven, stir the tahini and place it in a food processor. Add the garlic, all of the juice from the lemon, cumin, a pinch of salt, grind some pepper, and some cold water. Pulse until all of the ingredients have combined. If you can't take a spoon to the tahini sauce and watch it drip, add a bit more cold water and continue to pulse. Let the sauce rest.
3. Turn the eggplant purple side up, and turn the oven up to broil.
4.. Cut the pomegranate in half, break some of the pith apart, and hit the backside of the fruit with a wooden spoon into a bowl to easily access the seeds.
5. Wash and chop your greens as preferred.
6. Take the eggplant out of the oven. Place it face up on top of your greens, drizzle some of the tahini, and top with pomegranate seeds.
And it's seriously that easy. You will be full, your tastebuds will be happy, and you don't feel like you missed out on meat. Consider it an all-around win.