Ingredients

2 large eggplants (about 2 1/2 pounds total)

Extra-virgin olive oil, for rubbing

2 tablespoons unsalted butter

1 1/2 ounces vermicelli, angel hair, or spaghetti, broken into 2-inch pieces (a scant 1/2 cup)

1 cup long-grain white rice

1 small onion, finely chopped (1 cup)

Kosher salt and freshly ground pepper

2 cups low-sodium chicken or vegetable broth, or water

2 tablespoons pomegranate molasses

1/2 teaspoon ground cinnamon

Chopped pistachios and parsley, for serving

Za’atar, for serving

1 teaspoon minced garlic (from 1 clove)

Kosher salt

1/2 cup tahini

2 tablespoons fresh lemon juice

Preparation

For Eggplant and Rice Pilaf: Prepare grill for direct- and indirect-heat cooking. Rub eggplants with oil to lightly coat. Grill over direct heat, turning a few times, until charred all over, 12 to 15 minutes. Transfer to indirect heat and continue cooking, maintaining a temperature of 400°F, until collapsed and very soft, 18 to 22 minutes more.

Meanwhile, melt butter in a medium saucepan over medium-high heat. Add pasta and cook, stirring frequently, until golden brown, 2 to 3 minutes. Add rice and onion; cook, stirring frequently, until they start to turn translucent, 3 to 4 minutes more. Add 1 teaspoon salt, 1/4 teaspoon pepper, and broth. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15 to 18 minutes. Let stand, covered, 10 minutes. Uncover; fluff with a fork.

For Tahini Sauce: While rice is cooking, sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a bowl; add tahini, lemon juice, and 1/4 cup water. Whisk until smooth; season with salt. Stir in more water if needed, a little at a time, until mixture is thin enough to drizzle. (Sauce can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.)

Stir together pomegranate molasses and cinnamon. Slash open eggplants; drizzle with molasses mixture and a few tablespoons tahini sauce. Top pilaf with pistachios, parsley, and za’atar. Scoop flesh from eggplants, spoon over pilaf, and serve with more tahini sauce.