Grilled Eggplant With Garlicky Tahini Yogurt Sauce Recipes

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GRILLED EGGPLANT WITH GARLICKY TAHINI-YOGURT SAUCE

This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.

Provided by Brad Leone

Categories     Bon Appétit     Side     Vegetable     Grill     Grill/Barbecue     Eggplant     Yogurt     Garlic     Lemon     Summer     Vegetarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4-6 servings

Number Of Ingredients 9



Grilled Eggplant With Garlicky Tahini-Yogurt Sauce image

Steps:

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

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 EGGPLANT DIP

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13



Grilled Eggplant Dip image

Steps:

  • Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
  • Grill the eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree.
  • Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper.
  • Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash.

Nutrition Facts : Calories 419, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 434 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 8 grams

1 red bell pepper
1/4 cup canola oil
Kosher salt and freshly ground black pepper
1 large eggplant, ends trimmed, sliced lengthwise 1-inch thick
2 cloves garlic
1/4 cup tahini
1/4 cup Greek yogurt
1/4 cup extra-virgin olive oil
Grated zest of 1 lemon
1 tablespoon chopped fresh oregano
1 teaspoon hot smoked paprika
1/4 cup chopped fresh flat-leaf parsley
6 pita breads or 3 large lavash, heated on the grill

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