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


  1. 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.
  2. Heat outdoor grill to medium heat. Place eggplant directly on grates, and grill for 8 to 12 minutes per side, until tender.
  3. 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.
  4. 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.
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