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grilled eggplant with garlicky tahini-yogurt sauce

4.3

(5)

www.bonappetit.com

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Servings: 5

Author : Brad Leone

recipes eggplant garlic

Ingredients

Remove All · Remove Spices · Remove Staples

2 lb. assorted small eggplant (such as fairy tale and/or Graffiti)2 heads of garlic1 cup plain whole-milk Greek yogurt1 Tbsp. tahiniKosher salt1 lemon, halvedSumac (for serving)Brad’s Spoon Sauce (for serving; optional)Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

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Instructions

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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).