Grilled Aubergine With Garlicky Tahini-Yoghurt Sauce

Ingredients for Grilled Aubergine With Garlicky Tahini-Yoghurt Sauce

• 900g assorted small aubergine (such as fairy tale and/or Graffiti)

• 2 heads of garlic

• 240ml plain whole-milk Greek yoghurt

• 1 tablespoon 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.

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 aubergine over indirect heat, turning occasionally, until completely tender, 1–1 1/2 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 yoghurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yoghurt mixture; stir well to incorporate.

Cut a slit lengthwise down each aubergine and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yoghurt sauce around and sprinkle with sumac. Serve with spoon sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.