Grilled Eggplant With Garlicky Tahini-Yogurt Sauce
Tender grilled eggplant served with a creamy blend of garlicky yogurt-tahini sauce, brightened with lemon and topped with sumac. This Mediterranean-inspired dish combines smoky, creamy, and tangy flavors.
Ingredients
- •2 lb assorted small eggplant
- •2 heads garlic
- •1 cup plain whole-milk Greek yogurt
- •1 Tbsp tahini
- •to taste Kosher salt
- •1 whole lemon
- •to taste Sumac
- •to serve Brads Spoon Sauce
- •Ingredient Info: Sumac
- •a tart
- •citrusy spice generally sold in ground form
- •can be found in the spice aisle and online.
Cooking Instructions
- 1.
Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill eggplant over indirect heat, turning occasionally, until completely tender, 1-11/2 hours (depending on size and type).
90 min
- 2.
Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40-50 minutes.
45 min
- 3.
Mix together yogurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yogurt mixture; stir well to incorporate.
5 min
- 4.
Cut a slit lengthwise down each eggplant and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yogurt sauce around and sprinkle with sumac. Serve with spoon sauce.
10 min
