Grilled Eggplant Blossom 🍆

This grilled eggplant is inspired by chef Thomas Keller’s TikTok-famous zucchini! The crosshatching helps increase the surface area for more even grilling, and creates nooks and crannies that soak up the tahini sauce 😋

Get Amy Stevenson’s recipe👇

Grilled Eggplant Blossom
Recipe Courtesy of Amy Stevenson for Food Network Kitchen
Level: Easy
Total: 1 hr (includes salting time)
Active: 30 min
Yield: 4 servings

Ingredients

6 tablespoons extra-virgin olive oil
3 cloves garlic, crushed and peeled
1 large globe eggplant (about 1 1/4 pounds)
Kosher salt
1/4 cup tahini
3 tablespoons fresh lemon juice, plus lemon wedges for serving
1 teaspoon honey
1/2 cup crumbled feta
1/4 cup fresh mint leaves
1/4 cup fresh Italian parsley leaves
1 teaspoon toasted sesame seeds
1/4 teaspoon sumac

Directions

Combine the olive oil and garlic in a small bowl and let stand to infuse while you prepare the eggplant.

Cut the eggplant in half lengthwise. Score the eggplant halves on the cut sides in a crosshatch pattern at 1/2-inch intervals, cutting as deep as you can without cutting through the skin. Season the cut sides with salt, gently rubbing it into the cuts without tearing. Rest cut-side down in a colander in the sink for 30 minutes.

Prepare a grill for medium heat.

Discard the garlic from the oil. Stir together the tahini, lemon juice, honey and 2 tablespoons of the infused oil in a small bowl to combine. Stir in 3 tablespoons water 1 tablespoon at a time to make a very smooth sauce. Taste and season with salt. Set aside.

Pat the eggplant dry and brush liberally with some of the remaining infused oil, then brush the grill grates with some of the oil. (You’ll have a tablespoon or so of the infused oil left.) Place the eggplant on the grill cut-side down and cook until nice grill marks appear, about 3 minutes. Turn the eggplant 45 degrees and continue to grill on the same side until nicely charred and the eggplant begins to soften, about 3 minutes more. Turn over and continue to grill until the eggplant is tender throughout and the sides are just beginning to droop, opening up the crosshatching, 6 to 10 minutes more, depending on the thickness of the eggplant. Remove to a platter and brush the top with any remaining infused oil.

Drizzle with about half of the tahini mixture. Top with the feta, then coarsely tear the mint and parsley over top. Sprinkle with the sesame seeds and sumac. Serve the lemon wedges and remaining tahini mixture on the side.

Cook’s Note
When shopping for eggplant, choose ones with firm shiny skin that feel heavy for their size.

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