Soaked-and-Seared Eggplant Pita Pockets with Tomatoes and Tahini

You’ve brined birds, but what about eggplant? Brining chunks of eggplant in acidulated water seasons the eggplant throughout and prevents it from turning mushy. The pieces also absorb water, reducing oil absorption. To top it off, we make a simple tomato and cucumber salad and a light, creamy tahini sauce. Baharat is a Middle Eastern spice blend. If you can’t find it, substitute 2 teaspoons ground cumin, 1½ teaspoons ground coriander, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper and ¼ teaspoon cayenne.