Leave it to the grillmasters at Williams-Sonoma to compile a book of summer recipes that are smoky, packed with flavor and charred in all the right places. Brush up on your grilling skills or simply take some inspiration from Grill School’s wide array of ideas from all over the world.

If you like Middle Eastern food, try this easy grilled eggplant dish. Fanning out the eggplants on the serving plate makes a stunning presentation. Tahini gives the dish some creaminess, and pomegranate seeds bring sweet crunch and color.

The tahini sauce can be made ahead and refrigerated in an airtight container for up to a week. Drizzle any extra sauce on grilled fish, lamb, or vegetables.

Reprinted with permission from Grill School