From Aleppo to Za'atar

A FRESH TAKE ON SUMMER SIDES INSPIRED BY THE FLAVORS OF THE MIDDLE EAST

- ALANA AL-HATLANI

The bold spices, sauces, and condiments in Middle Eastern kitchens are popping up at grocery stores all over the South. Lucky for us, they pair wonderfully with summer produce from our backyard gardens and farmers' markets. Ingredients like creamy, nutty tahini; tangy pomegranate molasses; and salty preserved lemons are just what you need to fall in love with your favorite vegetables all over again.

Pomegranate Molasses-Glazed Eggplant with Toum-Yogurt Sauce

Classic Southern molasses is sweet and bitter; the pomegranate kind has a deep, tangy flavor and a rich garnet color. Combined with spicy harissa, it's a punchy way to amp up mild eggplant.

ACTIVE 45 MIN. TOTAL 45 MIN.

SERVES 6

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 Toum 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 mixture on serving platter. Drizzle with reserved 3 tablespoons pomegranate molasses mixture. Garnish with feta and mint. Serve hot.

Toum