Yotam Ottolenghi's Burnt Eggplant with Tahini

I made this recipe this past week.  To die for.  It was so good we made it for guests the very next day who raved and raved about it.

   

From Yotam's cookbook Plenty.  I own it.  Super yummy.  All about veggies which in theory doesn't sound amazing, but in practice totally rocks.

We actually had everything on hand for one giant surprise of my life with the exception of the pomegranate molasses.  Don't need it, I promise you.  Add lots of lemon juice, more than what it calls for.  Eat with chips.  Simple and delicious.

Here's the recipe where the conversions are in the system we use,