Grilled Eggplant With Garlicky Tahini-Yogurt Sauce

bon appétit side vegetable grill grill/barbecue eggplant yogurt garlic lemon summer middle eastern vegetarian wheat/gluten-free peanut free tree nut free soy free

Brad Leone

4–6 servings

Source

Ingredients

2 lb. assorted small eggplant (such as fairy tale and/or Graffiti)

2 heads of garlic

1 cup plain whole-milk Greek yogurt

1 Tbsp. tahini

Kosher salt

1 lemon, halved

Sumac (for serving)

Brad's Spoon Sauce

Ingredient Info: Sumac, a tart, citrusy spice generally sold in ground form, can be found in the spice aisle and online.

Method

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, 1–1½ hours (depending on size and type).

Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40–50 minutes.

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.

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.