Recipe

Make Eggplant

1. Position rack in middle of oven and preheat to 425F. Lightly grease half sheet pan with oil.
2. Halve eggplants lengthwise and score diamond pattern into flesh of each half on cut surface — don’t cut all the way through. Set eggplants cut-side up on sheet pan and generously drizzle with oil, turning so they are glistening all over. Sprinkle eggplants with sumac and generously season with salt and pepper (they can take aggressive seasoning), then turn over, cut-side down, on sheet pan. Arrange grapes among eggplant halves, then nestle in onion slices and chili. Drizzle everything lightly with oil and use your hands to ensure that all ingredients are coated.
3. Roast for 25 to 30 minutes, or until onion starts to char. Scoop onions, grapes and chili onto serving platter.
4. Return sheet pan to oven for another 10 to 15 minutes, or until eggplants are really tender and starting to brown. Gently turn eggplants over, cut-side up, drizzle with lemon juice and top with feta. Return pan to oven for another 10 minutes, or until feta starts to melt. Transfer to wire rack and let cool for a few minutes or completely (depending on if you prefer eating warm or at room temperature).

Make Spiced Tahini

1. While eggplants are roasting, in small bowl, whisk together tahini, lemon juice, garlic, coriander, sumac, salt and pepper. Sauce should be consistency of creamy dressing; if too thick, whisk in 2 to 4 tbsp of water, 1 tbsp at a time, until it’s to your liking.

Plate and Serve

1. When ready to serve, set roasted eggplant atop onions and grapes and generously drizzle with Spiced Tahini. (Alternatively, if you wish to serve on sheet pan, keep eggplants on it, and return onion, grapes and chili to pan, spooning sauce over and around eggplant.) If desired, sprinkle with herbs, pine nuts and pomegranate arils. Finish with thin drizzle of hot honey.