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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Ingredients
4–6 servings
Preparation
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.
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Reviews (1)
Back to TopThis 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