Burnt Eggplant Recipe

Prep eggplants

Preheat broiler (or prepare a gas flame or grill). Rinse and pat eggplants dry. Using a fork, prick the eggplants several times to allow steam to escape during charring.

If using a broiler: place eggplants on a foil-lined baking sheet and put them 4–6 inches from the broiler. If using a gas flame: hold each eggplant with tongs over the flame, turning until skin is evenly blackened. If grilling: place directly on a hot grill and turn to char all sides.

Char the eggplants until the skin is mostly blackened and the flesh collapses — about 20–30 minutes under a broiler (turn every 4–6 minutes) or 10–15 minutes over a gas flame/grill. Use tongs to turn; avoid piercing the flesh further.

Transfer the hot eggplants to a large bowl and cover with plastic wrap or a lid for 10 minutes to steam — this helps loosen the skin and cool slightly for handling.

Once cool enough to handle, peel away and discard the charred skin. Cut off the stem and scoop the soft flesh into a colander set over a bowl. Let drain 10 minutes to remove excess liquid, then transfer the flesh to a medium mixing bowl.

Use a fork to mash the eggplant flesh to a coarse puree, leaving some texture — you want some strands and small chunks for mouthfeel. Season with 1 tsp kosher salt and 1/2 tsp black pepper, and stir in 2 tbs olive oil to round the flavor.

While eggplant cools/drains, prepare the sauce. In a small bowl combine 1 cup Greek yogurt, 2 tbs tahini, 2 tbs lemon juice, and the smashed garlic cloves. Whisk until smooth. If you want a looser consistency, add 1–2 tbs water or olive oil.

Add 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp red pepper flakes to the yogurt mixture. Taste and adjust salt (start with a pinch if the yogurt is already salted).

Fold about half of the yogurt-tahini sauce into the mashed eggplant until well incorporated but not completely smooth — leave some streaks and texture. Reserve the remaining sauce for dolloping on the plate.

Transfer the sauced eggplant to a shallow serving dish, spreading it into an even layer. Spoon reserved yogurt-tahini sauce in streaks or dollops over the top for contrast.

Drizzle 1 tbs extra-virgin olive oil over the surface, sprinkle chopped parsley, sliced green onions, and toasted pine nuts or crushed pistachios if using.

Finish with a light dusting of smoked paprika or a few extra red pepper flakes for color, and serve with lemon wedges alongside for squeezing. Adjust seasoning to taste.

Serve warm or at room temperature with warm pita, grilled flatbread, or crusty bread. Leftovers keep covered in the refrigerator for up to 3 days; bring to room temperature before serving.