Golden brown eggplant drizzled with garlic tahini sauce is a Lebanese recipe favorite. Eat right out of the pan hot, warm, or room temperature--you won't go wrong in any direction here, just wait to drizzle with sauce until just before serving. Serve the eggplant with thin pita bread. It’s also delicious atop a salad of greens.
Slice the eggplant crosswise in ¼-inch rounds.
In a small bowl or on a small plate, whisk the flour, salt, Mint Salt, and pepper. Dredge the eggplant in the flour and knock of any excess.
In a large sauté pan, heat 3 tablespoons olive oil over medium high heat until shimmering, but not smoking. Place the coated eggplant in the hot oil and cook until golden, about 3 minutes. Turn the eggplant and add another tablespoon of olive oil to the pan, swirling the oil to spread under the eggplant slices. Cook until golden, about another 3 minutes.
Remove the eggplant to a paper towel-lined plate to rest fora few minutes.
Make the tahini sauce. Stir the tahini, yogurt, garlic and salt. Add ice water one tablespoon at a time until the mixture is saucy enough to drizzle over the eggplant.
Arrange the eggplant on a serving platter. Spoon the sauceover the eggplant and sprinkle with pomegranate seeds and chopped mint. Serve immediately.