- Preheat chargrill. Add whole eggplant to grill, turning to blacken and char eggplant on all sides until tender.
- Remove from heat and set aside to cool slightly before removing the skin.
- Peel the eggplant removing all charred skin, flatten out using the back of a fork onto a serving plate.
- Top with tahini, coconut yogurt and pomegranate balsamic. Sprinklewithza’atar, chopped chives, pomegranate seeds, salt flakes and a good squeeze of lemon before serving
- This can also be served as part of a banquet.