Grilled Eggplant With Garlicky Tahini Yogurt Sauce Recipes

GRILLED EGGPLANT WITH GARLICKY TAHINI-YOGURT SAUCE

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.

GRILLED EGGPLANT AND YOGURT SAUCE

Steps:

• Prepare stove-top grill or heat broiler.
• Wash eggplant and cut in half lengthwise. Brush or spray cut surface lightly with oil and grill, cut side down, or broil, cut side up, until eggplant begins to soften. Turn and continue to cook until eggplant is soft, about 10 or 15 minutes total.
• Spoon yogurt into serving bowl.
• With food processor on, put garlic through feed tube and mince. Add garlic to yogurt.
• Wash, trim and slice scallion.
• Wash, dry and chop coriander. Mix scallion and coriander into yogurt.
• Top eggplant with yogurt sauce.

GRILLED EGGPLANT WITH TAHINI-YOGURT SAUCE AND POMEGRANATE

Steps:

• Prepare a fire in a charcoal grill or preheat a gas grill. If using charcoal, allow the coals to become covered with ash.
• Place the eggplants on the grill rack and grill, turning as needed, until soft when pierced. Timing will depend upon the fire. Alternatively, cook them indoors on an asador, which will allow the skins to char while the eggplants retain their shapes.
• Once tender, remove the eggplants to a bowl and cover. Let them sit for 10 minutes and peel off the skin.
• Slit the eggplants in half lengthwise and arrange on a plate. Season with salt and pepper.
• Spoon tahini-yogurt sauce (see http://www.food.com/recipe/tahini-yogurt-sauce-524706) over eggplant then drizzle with just a little of the molasses. Garnish with cilantro/coriander.
• Serve at room temperature.

GRILLED EGGPLANT WITH YOGURT-MINT SAUCE

Steps:

• Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
• Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.

GRILLED EGGPLANT WITH YOGURT SAUCE

Steps:

• Heat grill to medium-high. Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side.
• Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper. Serve sauce with grilled eggplant and lemon wedges, if desired.