Burnt Eggplant with Tahini Pomegranate

Ingredients

• 1 large eggplant (baby eggplant are too bitter, don't use)
• 1/3 cup tahini paste
• 1 tablespoon fresh lemon juice, plus more
• 1 large clove garlic, grated
• 3 tablespoons fresh parsley, chopped
• 1/2 piece pomegranate seeds
• 1 tablespoon olive oil, plus more
• sea salt
• black pepper

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