1/2 cup fresh mint leaves, for garnish

1. Preheat the grill to medium-high.

2. Lightly spray the eggplant slices on each side, and then grill on each side for about 3 to 4 minutes, or until the eggplant slices have grill marks and feel soft. Remove to a platter. Some may take longer than others. Season to taste with salt and pepper.

3. To make the tahina sauce: Combine the tahini, lemon juice and garlic in a small bowl; mix to combine. Add the boiling water, and blend until a smooth consistency. Add salt and pepper, and taste for seasoning. Set aside.

4. Toast the pistachios: Place in a nonstick skillet on medium-high heat and toast about 2 minutes, moving the nuts around with a spatula, or until slightly brown and fragrant. Be careful they don't burn. Transfer from pan into a small dish and cool.

5. When ready to serve, arrange the eggplant slices overlapping on a large shallow platter or three to four slices on individual salad plates. Place a few mint springs on the platter or plates. Drizzle the date syrup over the eggplant slices, leaving room in the center or on the side for a few tablespoons of tahina. Garnish with pistachios and pomegranate seeds. Serve immediately.

Make Ahead: This may be prepared through Step 4 up to six hours ahead, covered and left at room temperature. Serve at room temperature or warm. Warm the eggplant in a 350 F oven until heated through, about 10 minutes, if desired.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)