Grilled Eggplant With Garlicky Tahini-Yogurt Sauce

Ingredients

• 2 lb. assorted small eggplant (such as fairy tale and/or Graffiti)
• 2 heads of garlic
• 1 cup plain whole-milk Greek yogurt
• 1 Tbsp. tahini
• Kosher salt
• 1 lemon, halved
• Sumac (for serving)
• Brad's Spoon Sauce
• Ingredient Info: Sumac, a tart, citrusy spice generally sold in ground form, can be found in the spice aisle and online.

Directions

1. Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill eggplant over indirect heat, turning occasionally, until completely tender, 1–1½ hours (depending on size and type).
2. Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40–50 minutes.
3. Mix together yogurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yogurt mixture; stir well to incorporate.
4. Cut a slit lengthwise down each eggplant and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yogurt sauce around and sprinkle with sumac. Serve with spoon sauce.