Grilled Eggplant with Garlicky Tahini Yogurt Sauce
2½ to 3 lbs globe or Japanese eggplant
¼ cup plus 2 Tbsp. extra-virgin olive oil
1 tsp kosher salt
¼ cup Soom Premium Tahini, well-stirred
1 Tbsp fresh lemon juice
1 Tbsp maple syrup, honey, or 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 date syrup, 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.
Dietary Preferences: Nut-Free, Vegetarian