Grilled eggplant with garlicky tahini-yogurt sauce recipe

Ingredients for Grilled eggplant with garlicky tahini-yogurt sauce

• 900 g assorted small aubergine (such as fairy tale and/or Graffiti)

• 2 heads garlic

• 240 ml full-fat Greek yogurt

• 15 ml tahini

• kosher salt (to taste)

• 1 lemon, halved

• sumac (for serving)

• "Brads Spoon Sauce"

How to make Grilled eggplant with garlicky tahini-yogurt sauce

1. Prepare the grill for medium-high indirect heat: for a charcoal grill, bank the coals on one side; for a gas grill, leave one or two burners off.

2. Grill the whole eggplants over indirect heat, turning occasionally, until completely tender, for 1–1½ hours depending on size and type.

3. Meanwhile, grill the whole garlic heads over indirect heat until the cloves are tender and jammy, for 40–50 minutes.

4. In a small bowl, mix together the yogurt and tahini, then season with salt.

5. Slice the heads of garlic in half crosswise and squeeze the cloves into the yogurt mixture; stir well to incorporate.

6. Cut a slit lengthwise down each eggplant and carefully pull them open with your hands.

7. Arrange the eggplants on a platter and squeeze lemon juice over them; season with salt.

8. Dollop the yogurt sauce around the eggplants and sprinkle with sumac.

9. Serve with a spoon for the sauce.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.