From the smoky, charred eggplant to the creamy, sumptuous tahini sauce, this recipe channels the irresistible flavors of a Middle-Eastern classic: baba ghanoush. If you don’t have an outdoor grill, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
- 2½ to 3 lbs globe or Japanese eggplant
- ¼ cup plus 2 Tbsp. extra-virgin olive oil
- 1 tsp kosher salt
- ¼ cup Soom Tahini, well-stirred
- 1 Tbsp fresh lemon juice
- 1 Tbsp maple syrup, honey, or Soom Silan Date Syrup
- 1 grated garlic clove
- 1 tsp fish sauce
- ¼ tsp cracked black pepper
- 2 Tbsp plain full-fat Greek yogurt or crème fraîche
- Ground sumac for garnish
- Fresh mint or basil leaves for garnish
- Slice eggplant lengthwise into halves or thirds depending on thickness. Use a sharp knife to score flesh of eggplant in a crosshatch design. Brush 2 Tbsp of the oil over flesh and skin of eggplant, and sprinkle flesh evenly with salt.
- Heat outdoor grill to medium heat. Place eggplant directly on grates, and grill for 8 to 12 minutes per side, until tender.
- In a medium bowl, combine tahini, remaining ¼ cup olive oil, lemon juice, maple syrup or honey or silan, garlic, fish sauce, and black pepper; stir well to combine. Stir in yogurt and 2 Tbsp. water, and whisk continuously until smooth. (The sauce may break, though it will come back together after continuous whisking.) Taste and add a pinch of salt, if needed.
- Arrange grilled eggplant on a platter, and spoon tahini-yogurt sauce overtop. Sprinkle with ground sumac, and garnish with fresh mint and/or basil leaves.