Burnt Eggplant with Minced Garlic, Tahini, Yogurt, and Green Onions

By Margi Lenga Kahn


  • 2 large, preferably long, deep purple eggplants
  • 2 cloves garlic, peeled and finely minced
  • 4 tbsp. tahini (sesame seed paste)
  • 2 tbsp. full fat Greek yogurt, divided
  • 1 tbsp. honey or pomegranate molasses
  • 4 green onions (scallions), trimmed and finely sliced
  • Coarse kosher salt and freshly ground black pepper, to taste
  • Extra virgin olive oil, for drizzling
  • Toasted pita triangles, for serving


  1. Set oven rack 4-inches under broiler. Preheat oven to broil. Line a baking sheet with aluminum foil paper; set aside.
  2. Prick one side of each eggplant with a fork, 3 or 4 times. Set the eggplants onto prepared baking sheet, not touching, and place pan on oven rack under broiler.
  3. Broil eggplants until charred and then carefully rotate them 1/4 turn. Continue broiling eggplants until all sides of each eggplant are charred.
  4. Set pan onto a cooling rack and let eggplants cool for 5 minutes.
  5. Place each eggplant onto a serving plate and, with a sharp knife, carefully cut a slit down the center of each one, making sure to keep the ends intact.
  6. Using your hands, carefully pull the eggplants apart. Layer half of the garlic, tahini, yogurt, honey or pomegranate molasses, and green onions in this order. Sprinkle the tops with some salt and pepper, to taste, and drizzle with extra virgin olive oil.

Serve eggplant surrounded by toasted pita triangles.