Charred Eggplant with Hummus, Carrots, and Tzatziki

For roasted carrots:

Preheat oven to 350° F. To a large baking dish add peeled carrots. In a small bowl stir together olive oil, honey, cumin, salt and pepper. Drizzle mixture over carrots and toss until well coated. Roast for 45-60 minutes or until just tender.

While carrots are roasting, add orange juice to a small saucepan and heat over medium. Continue to heat and occasionally stir until orange juice has been reduced by half. Add 1 tablespoon of honey and stir until incorporated. Remove pan from heat and add lemon juice, pine nuts and fresh herbs, stirring to combine. Drizzle sauce over carrots just before serving.

For grilled eggplant:

Cut eggplant into 1/2-inch slices and lay out on a baking sheet lined with paper towels. Sprinkle salt on sliced eggplant and allow to sit for 1/2 hour. Preheat grill or broiler to medium heat. Pat eggplant slices with more paper towel to eliminate as much moisture as possible.

Brush each side of eggplant slices generously with olive oil. Grill or broil 8-10 minutes each side, or until browned and softened. Arrange grilled slices on a platter and top with dollops of hummus. Add fresh parsley and pomegranate seeds just before serving