Mediterranean meze platter with eggplant and your choice of protein

• In a small bowl, cover the currants with hot tap water and soak until plumped, 5 to 10 minutes, then drain. 

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the currants are soaking and the eggs are cooking, prepare your protein. 

• Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 
• Tofu: Pat the tofu dry with paper towels; crumble or cut into ½-inch pieces.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 3 to 4 minutes.

Add the currants and cook, stirring occasionally, until your protein is cooked through, 2 to 4 minutes. Transfer to a medium bowl and cover to keep warm. Wipe out the pan. While your protein is cooking, prepare the eggplant. 

• Remove the stem from the eggplant; cut the eggplant into ½-inch cubes.

In the same pan used for your protein, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the eggplant, season with salt and pepper, and cook, stirring occasionally, until lightly browned and tender, 6 to 8 minutes. (If working in batches, transfer to a plate. Add more oil between batches if needed. Return all the eggplant to the pan.) 

Remove from the heat, stir in the baharat, and season to taste with salt and pepper. While the eggplant is cooking, prepare the garnishes and the lemon-tahini dressing. 

• Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
• Cut away the core from the tomato; coarsely chop the tomato.
• Cut the eggs in half lengthwise; season with salt and pepper.

In a small bowl, stir together the lemon-tahini dressing base, 1 tablespoon [2 TBL] lemon juice, and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper. 

Place the bowl with the lemon-tahini dressing on a platter. Arrange your protein, eggplant, tomato, eggs, and lemon wedges alongside and serve.