Host Alex Thomopoulos grills whole eggplant for this dish, which is bursting with flavor from the smokiness of the vegetables, the fresh tangy herbs, and the earthiness of tahini dressing.
Charred Summer Squash and Whole Eggplant with Herb Salad, Tahini Dressing and Grilled Bread
Ingredients
For the Vegetables
2 pounds assorted summer squash, thickly sliced on the bias
Extra virgin olive oil, as needed
Kosher salt and freshly ground black pepper
2 large eggplant
For the Grilled Bread
8-10 thick slices country bread
Extra virgin olive oil, for brushing
1 to 2 large garlic cloves, crushed and peeled
Kosher salt and freshly ground black pepper
For the Tahini Dressing
1/2 cup greek yogurt
1/2 cup tahini
1 lemon, zested and juiced
Cold water as needed
Kosher salt and freshly ground black pepper
For the Herb Salad
2 cups of your favorite herbs (mint, parsley, basil), leaves only
1 tablespoon extra virgin olive oil
1/2 lemon, zested and juiced
Kosher salt and freshly ground black pepper
2 radishes, thinly sliced
Instructions
Preheat a grill or cooking fire to high heat. Toss the summer squash in a large bowl with a drizzle of olive oil. Season with salt and pepper. Add the eggplant to the grill and grill, turning occasionally, until the skin is blackened and the eggplant is soft, about 20 minutes.
About halfway through, add the summer squash and grill until nicely charred and tender, 8 to 10 minutes, turning occasionally. Add the bread to the grill, turning occasionally, until toasted and lightly charred, about 3 minutes per side. Remove to a cutting board and rub with the garlic clove. Brush with a little olive oil and season with salt and pepper.
Remove the vegetables and bread from the grill and set aside. Once the eggplant has cooled slightly, remove the skin (a few pieces here and there are OK and add flavor).
In a medium bowl, whisk together the yogurt, tahini and lemon zest and juice. Whisk in enough water (just a couple tablespoons) to make a thick, creamy dressing. Season with salt and pepper and set aside.
Add the herbs to a second bowl. Drizzle with the olive oil and lemon zest and juice. Season with salt and pepper and toss well. Scatter in the sliced radishes and toss to combine.
To serve, spread the tahini sauce on the bottom of a large platter. Top with the grilled squash and the whole eggplant. Use a spoon or tongs to open the eggplant slightly and expose the flesh and season once more with salt and pepper. Top with the herb salad and serve with the grilled bread.
