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Roasted Eggplant with Caramelized Tahini and Cucumber-Yogurt Sauce

4 Servings

45 minutes

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This recipe marries the most delicious qualities of the roasted eggplant dishes we tasted in a handful of London’s many modern Middle Eastern restaurants. Tahini spiked with garlic, lemon, pomegranate molasses and soy sauce (for umami) is spread onto roasted eggplant, where it browns deeply under the broiler, resulting in amazing depth of flavor that’s a perfect flavor accent to the creamy, subtly sweet eggplant. A tzatziki-like cucumber-yogurt sauce is a bracing counterbalance, while a sprinkling of pistachios and herbs offer texture, color and freshness. You will need a broiler-safe rimmed baking sheet for this recipe; if yours is nonstick (which likely is not broiler-safe), line it with foil to protect the coating.




Don’t walk away from the eggplant after placing it under the broiler. The tahini mixture browns quickly and can scorch.

45 minutes


  • 2

    medium eggplants (1 to 1½ pounds each), halved lengthwise

  • 2

    tablespoons grapeseed or other neutral oil


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Jon S.
November 13, 2022
Big Hit
Made this on a long weekend down south with friends and it went over huge with everyone. I think a smaller eggplant for each person is best.
Graham W.
September 26, 2022
An old favorite I'm making again for family
I made this on a whim when it was in the magazine, and then quickly made it over and over again. I loved it for lunch, scooping out every bite. I'm going to make it again tonight and pair it with the falafel and tahini/yogurt sauce recipes from Milk Street. I think it will be a visually stunning way to work in eggplant to our meze.
Susan M.
September 24, 2022
Best eggplant recipe I've ever made
This was incredible. Everyone agreed it's a keeper. Incredible flavors, love the yogurt sauce.
Kenneth C.
August 7, 2022
caramelized tahini eggplant
Outstanding combination of flavors!
Karen N.
April 1, 2024
Easy, delicious and impressive looking.
Robert S.

I just made this for tonight's dinner and my wife said it is a "flavor BOMB"!! Great job Milk Street, I will definitely make it again.

Patricia C.

This was fantastic. Even my mom, a known vegetable hater, loved it. I have tahini mixture leftover so I am going to make this again, right away.

Scott P.

This was unarguably delicious, but on both of the occasions I made it, there was too much liquid released by the roasted eggplant, diluting some of the flavor punch of the tahini and tzatziki. Not sure how to solve this.

Juli L.

Try looking for eggplant that are LIGHT for their size. Picking out good eggplant is the exact opposite of picking out most vegetables and fruits, where you want ones that are heavy for their size. Light eggplant are the best.

Donna C.

I'm having a hard time finding pomegranate molasses. Is there an acceptable substitute?

Lynn C.

Hi Donna -

Nothing can quite replicate the flavor of pomegranate molasses, but the closest approximation would be equal parts lemon juice and honey (in this case, 1 1/2 teaspoons of each).

The Milk Street Team