Grilled Eggplant With Garlicky Tahini-Yogurt Sauce Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

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.

Like thisBon Appétitrecipe? There are plenty more where this came from.Subscribe to the magazine here!

Ingredients

4–6 servings

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 andonline.

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 withspoon sauce.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Grilled Eggplant With Garlicky Tahini-Yogurt Sauce?

Leave a Review

Reviews (1)

This 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