Grilled Eggplants with Tahini and Yogurt Sauce

Time required: 45 minutes
Yield: 6 servings


Grilled Eggplants:

  • 4 eggplants
  • 4 tablespoons of olive oil
  • 4 garlic cloves minced
  • 1 teaspoon of salt
  • 2 teaspoons of sumac

Tahini and Yogourt Sauce:

  • 1 cup (250 ml) LeGrand Unsweetened Yogurt
  • 3 tablespoons of Tahini
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

To garnish the Tahini & Yogourt Sauce and Grilled Eggplants :

  • 1 tablespoon of pomegranate seeds
  • 1 tablespoon of chopped fresh parsley
  • 1 teaspoon of toasted cumin seeds
  • ¼ cup of roughly chopped pistachios 
  • ½ teaspoon of sumac
  • Salt and pepper to taste

Let us introduce this Middle Eastern inspired LeGrand’s yogurt and tahini sauce that will have the power to seduce you into squeezing in enough colorful, life-affirming plants your daily routine.

Dollop it on everything, especially on a smoky, creamy grilled eggplant cut in half to create a baba ganoush-inspired meal that will fulfill your days with plant-based goodness.


  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. Cut the eggplants into halves lengthwise and place them on the baking sheet. Using a knife, cut diamonds on the eggplant flesh. Make sure you’re not piercing the skin. 
  3. Drizzle the eggplants with olive oil and rub the minced garlic on them. Season with salt and sumac on the eggplants.
  4. Roast the eggplants in the oven for 25-30 minutes until the flesh is soft and cooked completely. 
  5. Meanwhile, make the tahini and yogurt sauce. Combine the LeGrand unsweetened yogurt, tahini, and lemon juice in a large bowl. 
  6. Once the eggplants are cooked, take them out of the oven and apply the tahini and yogurt sauce on top. Garnish with pomegranate seeds, fresh parsley, toasted cumin seeds, pistachios, and sumac. Season with salt and pepper. Serve!

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