Grilled Eggplant with Garlicky Tahini-Yogurt Sauce

Smokey eggplant meets a creamy, garlicky sauce that’s bright, rich and packed with flavour. This is the kind of dish that looks impressive on the table but is quietly simple.

Perfect as a share plate, a light lunch, or a side for your next BBQ.

Serves

2–4 as a side

Ingredients

For the eggplant
2 large eggplants
3 tbsp olive oil
3 cloves Kangaroo Island Fresh Garlic, finely chopped
Sea salt & cracked black pepper

For the garlicky tahini-yogurt sauce
½ cup Greek yoghurt
¼ cup tahini
1–2 cloves Kangaroo Island Fresh Garlic (through a garlic press)
Juice of ½ lemon
2–3 tbsp water (to loosen)
Sea salt, to taste

To finish (optional but recommended)
Extra olive oil, for drizzling
Fresh parsley or mint, finely chopped
Toasted sesame seeds or dukkah
A squeeze of lemon

Method

Prepare the eggplant

Slice the eggplants lengthways into 1–1.5 cm thick slices. Brush both sides with olive oil, then rub lightly with grated garlic, salt and pepper.*

Heat a grill pan or BBQ to medium-high. Grill the eggplant for 3–4 minutes per side, until charred, golden and soft through the centre. Set aside on a serving platter.

Make the garlicky tahini-yogurt sauce

In a bowl, combine yoghurt, tahini, grated garlic and lemon juice. Stir until smooth, then add water a tablespoon at a time until the sauce is creamy and pourable. Season with salt to taste.

Assemble

Spoon the sauce generously over the warm eggplant. Finish with a drizzle of olive oil, herbs, sesame seeds or dukkah, and an extra squeeze of lemon if you like.

*Want it to look even more spectacular? Cook the eggplants whole in a 220°C oven for about 40 minutes or until they're falling apart. Let them cool slightly then slice open lengthways before adding toppings.