Name: Grilled Eggplant With Garlicky Tahini-Yogurt Sauce
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; Ingredient Info: Sumac, a tart, citrusy spice generally sold in ground form, can be found in the spice aisle and online.

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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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

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

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.