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July 2020 Issue

Grilled Eggplant With Garlicky Tahini-Yogurt Sauce

grilled fairy tale eggplants split open and smeared with tahini yogurt sauce
Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews

You’ve heard of fully loaded baked potatoes, 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.  


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4–6 servings

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

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.

How would you rate Grilled Eggplant With Garlicky Tahini-Yogurt Sauce?

  • This recipe was easy to prepare and tasty. I would thin the sauce a bit, because as written it was very sticky and tended to clump everything it touched together. I'm not sure what to use, perhaps olive oil or a little milk.

    • E.Buhrmann

    • California

    • 4/19/2022

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