Grilled Eggplant With Garlicky Tahini-Yogurt Sauce
Grilled Eggplant With Garlicky Tahini-Yogurt Sauce is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. 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).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.