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Grilled Eggplant With Garlicky Tahini-Yogurt Sauce

4.4

(7)

One of the best eggplant recipes is this dish of grilled eggplant with garlicky tahiniyogurt sauce.
Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio

You’ve heard of fully loaded baked potatoes, right? RIGHT? This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.

Recipe information

  • Yield

    4–6 servings

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 (for serving; optional)

Ingredient Info

Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

Preparation

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

    Step 2

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

    Step 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.

    Step 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 (optional).

Explore Bon AppétitMiddle EasternEggplantVegetableTahiniGarlicSummerEasySideVegetarianGluten-FreeHealthyishGrillingDinner
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Reviews (7)

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  • You can’t grill fairytale eggplants for 1.5 hours……

    • Anonymous

    • 10/14/2021

  • Very yummy. I don't have a grill so I sliced, salted (and let sit for about 10 mins), and drizzled my eggplant with olive oil and roasted in the oven for about 50 mins on 450. They came out great this way! The sauce was really good -- could've used a bit more lemon, which I might mix into the sauce directly in the future.

    • Emily

    • Davis, CA

    • 9/23/2021

  • Would help if you noted to pierce the eggplant before grilling. Mine exploded in the grill and went flying everywhere.

    • Anonymous

    • Columbus OH

    • 6/13/2020