Recipe: Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini

Name: Recipe: Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini
Ingredients: 3 medium eggplants (about 2 pounds total), cut into 1/2-inch-thick rounds; 3 tablespoons olive oil; 1 tablespoon za'atar; Kosher salt; Freshly ground black pepper; 4 cups cooked brown rice, warm or at room temperature; 1 (15-ounce) can garbanzo beans, drained and rinsed; 1/2 cup coarsely chopped fresh cilantro; 1/4 cup coarsely chopped fresh mint leaves; 1/4 cup pomegranate arils; 1/2 cup tahini; 1/3 cup water; 1 tablespoon olive oil; 1 1/2 teaspoons maple syrup; 1 teaspoon freshly squeezed lemon juice; 1/2 teaspoon ground turmeric; 1 small clove garlic, minced