I’ve tested a lot of roasted eggplant recipes. For a long time, my results were all over the place—sometimes watery, sometimes tough, and rarely with that perfect, smoky flavor I was chasing. It felt like a waste of a great vegetable.
This recipe changed everything. It’s the result of finally nailing the process. The secret? A one-two punch of high-heat broiling followed by baking. This simple technique is the key to getting that incredible, charred-on-the-outside, melt-in-your-mouth-tender-on-the-inside texture. It’s the only way I make it now.
When you pair that smoky, perfectly cooked eggplant with this bright, creamy tahini yogurt sauce, it’s just magic. This is the eggplant with tahini yogurt sauce that turned my whole family into fans.
Why This 2-Step Method is a Game-Changer
This isn’t just another roasted eggplant recipe. Here’s why this technique works so well:
- Deep, Smoky Flavor: The initial high-heat broil does more than just brown the eggplant; it creates a beautiful, smoky char that adds incredible depth.
- Perfectly Tender Texture: After charring, the lower-temperature bake gently steams the inside of the eggplant, making it impossibly soft and tender without getting watery.
- A Balanced, Satisfying Meal: This dish hits all the right notes. You get fiber and nutrients from the eggplant, protein from the Greek yogurt, and healthy fats from the tahini and olive oil. It’s a complete, nourishing part of a Mediterranean-style plate that keeps you feeling full and satisfied.
The “Broil and Bake” Process
It sounds fancy, but the process is wonderfully straightforward. Here’s the breakdown:
- Score and Season: You’ll cut the eggplants in half and score the flesh in a diamond pattern. This is key! It helps the seasoning get deep into the flesh and allows the heat to penetrate evenly.
- The Char (Step 1): Brush with the za’atar and sumac oil, then broil them cut-side up. You need to watch this closely—you’re looking for a deep, beautiful char on the edges.
- The Bake (Step 2): Once charred, you just drop the oven temp and let them bake until completely tender.
- The Sauce: While they bake, you’ll blend the simple, creamy tahini yogurt sauce. It takes about two minutes.
A Few Tips for Perfect Eggplant
These small details make a big difference:
- Use Heavy-Duty Foil: Don’t skip this! The charring step gets hot, and the eggplant will stick to parchment or a bare pan. Heavy-duty foil is your best friend for easy cleanup.
- Look for Firm Eggplant: When shopping, choose eggplants that are glossy, firm, and feel heavy for their size. This usually means they are fresher with fewer seeds.
- Taste Your Tahini: The quality of your tahini really matters. A good-quality, fresh tahini should taste nutty and rich, not overly bitter.
- Make the Sauce Ahead: The tahini yogurt sauce is fantastic for making ahead. Store it in an airtight container in the fridge for up to 3 days. It might thicken up, so just whisk in a splash of water before serving to get that perfect drizzly consistency.
This dish is a fantastic way to enjoy eggplant, but if you’re looking for another Mediterranean staple, this Vibrant Sicilian Caponata is a must-try for a different (and delicious!) flavor profile.
Quick Questions
What do I serve with this?
This is so versatile! It’s hearty enough to be the main event with a side of quinoa or warm pita bread. It’s also an incredible side dish for grilled chicken, fish, or lamb.
My tahini sauce is really thick, what did I do wrong?
Nothing! Tahini can seize up and get very thick when you first add liquid. Just keep the blender or food processor running and slowly add the water. It will magically smooth out into a creamy, pourable sauce. Trust the process!
I love this sauce! What else can I use it for?
This sauce is amazing on everything—as a salad dressing, a dip for fresh veggies, or drizzled over any roasted vegetable. If you’re a fan of yogurt-based dips, you have to try my recipe for traditional Labneh, too. It’s a staple in my house.
Charred Eggplant with Creamy Tahini Yogurt Sauce
Ingredients
For the Eggplant:
- 3 medium-large globe eggplants about 500g / 1.1 lbs each
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons za'atar
- 1 teaspoon sumac
For the Fortified Yogurt-Tahini Sauce:
- ½ cup plain non-fat Greek yogurt
- 3 tablespoons high-quality tahini well-stirred
- 3 tablespoons fresh lemon juice
- 1 clove garlic finely minced or grated
- ¼ teaspoon fine sea salt
- ¼ cup cool water plus more as needed
For Garnish and Assembly:
- ¼ cup fresh mint leaves roughly chopped
- ¼ cup fresh flat-leaf parsley roughly chopped
- 2 tablespoons slivered almonds toasted
Instructions
- Prepare the Eggplant: Preheat the broiler to high with a rack 6 inches (15 cm) from the element. Line a large, rimmed baking sheet with heavy-duty foil (do not use parchment). Wash and dry the eggplants, halve lengthwise, and score the flesh in a deep diamond pattern without cutting through the skin.
- Create the Marinade: In a small bowl, whisk the olive oil, za’atar, and sumac. Brush generously over the scored surface of each eggplant half, letting it seep into the cuts.
- Char the Eggplant: Arrange halves cut-side up on the prepared sheet. Broil 5–7 minutes, watching closely, until well browned and lightly charred at the edges.
- Bake Until Tender: Reduce the oven to 200°C (400°F). Move the sheet to the middle rack and bake 20–25 minutes, until the flesh is very tender and easily pierced with a fork.
- Toast the Almonds: In a dry skillet over medium heat, toast the slivered almonds 2–3 minutes, stirring, until golden and fragrant; transfer to a plate to cool.
- Blend the Sauce: In a food processor or blender, combine the Greek yogurt, tahini, lemon juice, garlic, and salt. With the machine running, slowly stream in the ¼ cup water until smooth and pourable; thin with more water, 1 tablespoon at a time, if needed.
- Assemble and Serve: Let the eggplants cool a few minutes, transfer to a platter, drizzle generously with the sauce, and garnish with toasted almonds, mint, and parsley. Serve immediately.
Notes
- Choosing Eggplants: Look for eggplants that are firm, glossy, and feel heavy for their size. This indicates freshness and fewer seeds.
- Sauce Consistency: The ideal sauce consistency is like that of heavy cream. It should be thick enough to coat the eggplant but fluid enough to drizzle elegantly. Adjust with water as needed.
- Make-Ahead: The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. It may thicken upon chilling; simply whisk in a little water before serving to loosen it.
Nutrition Facts
Per serving: 1 of 6- Calories: 190 kcal
- Total Fat: 10.2 g
- Saturated Fat: 1.4 g
- Carbohydrates: 20.5 g
- Dietary Fiber: 9 g
- Total Sugars: 8.7 g
- Added Sugars: 0 g
- Protein: 7 g
- Sodium: 97 mg
This is one of those recipes that looks and tastes incredibly impressive, but is secretly simple. I hope you love this method as much as I do. Enjoy!
