8 small (4-inch-long) eggplants, trimmed, split in half, flesh scoredExtra-virgin olive oilKosher salt and freshly ground black pepper1 cup plain yogurt2 tablespoons tahini or smooth peanut butterjuice of 1 lemon2 teaspoons ground cuminhandful of fresh mint leaves1 pomegranate, cracked open and seeds dug out1 red Thai chile, slicedPut a large ...
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