Grilled Eggplant With Garlicky Tahini-Yogurt Sauce

Tender grilled eggplant served with a creamy blend of garlicky yogurt-tahini sauce, brightened with lemon and topped with sumac. This Mediterranean-inspired dish combines smoky, creamy, and tangy flavors.

4 servings

2 hr 30 min

Published October 4, 2025

Grilled Eggplant With Garlicky Tahini-Yogurt Sauce - Delicious recipe from Recipe Notes

Ingredients

•2 lb assorted small eggplant
•2 heads garlic
•1 cup plain whole-milk Greek yogurt
•1 Tbsp tahini
•to taste Kosher salt
•1 whole lemon
•to taste Sumac
•to serve Brads Spoon Sauce
•Ingredient Info: Sumac
•a tart
•citrusy spice generally sold in ground form
•can be found in the spice aisle and online.

Cooking Instructions

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, 1-11/2 hours (depending on size and type).
90 min
2.
Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40-50 minutes.
45 min
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.
5 min
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.
10 min

Ingredients

•2 lb assorted small eggplant

•2 heads garlic

•1 cup plain whole-milk Greek yogurt

•1 Tbsp tahini

•to taste Kosher salt

•1 whole lemon

•to taste Sumac

•to serve Brads Spoon Sauce

•Ingredient Info: Sumac

•a tart

•citrusy spice generally sold in ground form

•can be found in the spice aisle and online.

Cooking Instructions

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, 1-11/2 hours (depending on size and type).

90 min

Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40-50 minutes.

45 min

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.

5 min

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.

10 min