Pomegranate Molasses-Glazed Eggplant Will Brighten A Summer Veggie Plate

1. Cut each eggplant in half lengthwise, and then cut each half into 1 1/2-inch-thick wedges. Rub eggplant wedges with 2 teaspoons of the salt. Place on a paper towel-lined baking sheet, and let stand 30 minutes.

2. Preheat grill to medium-high (400°F to 450°F). While grill preheats, whisk together pomegranate molasses, harissa, olive oil, lime juice, Aleppo pepper, and remaining 3/4 teaspoon salt in a small bowl until smooth. Transfer 3 tablespoons of the mixture to a small bowl for serving, and set aside. Reserve remaining mixture for basting. Stir together yogurt and garlic sauce in a medium bowl until well combined. Spread mixture onto a serving platter; set aside.

3. Pat eggplant pieces dry with a paper towel, and rub all over with vegetable oil. Place eggplant pieces, cut sides down, on oiled grates, and grill, uncovered, basting often with pomegranate molasses mixture and flipping once, until tender, 4 to 5 minutes per side. Place grilled eggplant pieces on top of toum-yogurt sauce mixture on serving platter. Drizzle with reserved 3 tablespoons pomegranate molasses mixture. Garnish with feta and mint. Serve hot.

Toum-Yogurt Sauce

Peel two small heads of garlic. Slice each garlic clove in half lengthwise using a paring knife. With the tip of the knife, remove and discard the germs (the center sprouts of the garlic cloves that can be very bitter). Combine garlic, 1 teaspoon kosher salt, and 2 tablespoons of vegetable oil in the bowl of a food processor. Process until mixture becomes a mostly smooth, thick paste, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Measure out 1 1/2 cups of vegetable oil and 5 tablespoons lemon juice. With processor running, gradually drizzle in 1/4 cup vegetable oil in a thin stream, followed by 1 tablespoon of lemon juice. Continue alternating additions of 1/4 cup oil and 1 tablespoon lemon juice until all oil and lemon juice are added. Process mixture until very fluffy, about 30 more seconds. Transfer to an airtight container, and store in refrigerator up to 2 weeks.

ACTIVE 30 MIN. - TOTAL 30 MIN. MAKES 2 CUPS