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Roasted Eggplant with Caramelized Tahini and Cucumber-Yogurt Sauce

Roasted Eggplant with Caramelized Tahini and Cucumber-Yogurt Sauce

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

This recipe marries the most delicious qualities of the roasted eggplant dishes we tasted in a handful of London’s many modern Middle Eastern restaurants. Tahini spiked with garlic, lemon, pomegranate molasses and soy sauce (for umami) is spread onto roasted eggplant, where it browns deeply under the broiler, resulting in amazing depth of flavor that’s a perfect flavor accent to the creamy, subtly sweet eggplant. A tzatziki-like cucumber-yogurt sauce is a bracing counterbalance, while a sprinkling of pistachios and herbs offer texture, color and freshness. You will need a broiler-safe rimmed baking sheet for this recipe; if yours is nonstick (which likely is not broiler-safe), line it with foil to protect the coating.

Tip

Don’t walk away from the eggplant after placing it under the broiler. The tahini mixture browns quickly and can scorch.

Ingredients
  • 2

    medium eggplants (1 to 1½ pounds each), halved lengthwise

  • 2

    tablespoons grapeseed or other neutral oil

  • Kosher salt and ground black pepper

  • ½

    cup tahini

  • 4

    medium garlic cloves, finely grated

  • 4

    tablespoons lemon juice, divided

  • 3

    tablespoons soy sauce

  • 1

    tablespoon pomegranate molasses, plus more to serve

  • 1

    cup plain whole-milk yogurt

  • ¼

    English cucumber, halved lengthwise, seeded, and shredded on the large holes of a box grater

  • ⅓

    cup pistachios, roughly chopped

  • ½

    cup chopped fresh dill, mint, flat-leaf parsley or a combination

  • extra-virgin olive oil, to serve

Step 1

Heat the oven to 475°F with a rack in the middle position. Using a paring knife, score the flesh of each eggplant half in a crosshatch pattern, spacing the cuts about ¾ inch apart; don’t cut through the skin.

Brush the grapeseed oil onto both sides of each half, then season with salt and pepper. Place cut side down on a broiler-safe rimmed baking sheet and bake until the edges and skins are browned and the flesh is very soft, 25 to 30 minutes.

Step 2

While the eggplant roasts, in a small bowl, whisk together the tahini, three-fourths of the garlic, 2 tablespoons of lemon juice, the soy sauce, pomegranate molasses and 2 tablespoons water; set aside.

In another small bowl, stir together the yogurt, cucumber, the remaining 2 tablespoons lemon juice, the remaining garlic and ½ teaspoon salt; set aside.

Step 3

When the eggplant is done, remove the baking sheet from the oven and heat the broiler. Using a wide metal spatula, turn the eggplant halves cut side up, then spread the tahini mixture evenly onto top, all the way to the edges.

Return to the oven and broil until the tahini mixture is deeply browned, 2 to 3 minutes.

Step 4

Transfer to a serving platter. Top with the yogurt sauce, pistachios and herbs, then drizzle with additional pomegranate molasses and olive oil.

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