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Coal-Roasted Eggplants with Yogurt and Sumac Sauce

From: bonappetit.com
SERVES 4

Eggplant

Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).

Place 2 small eggplants (about 1 pound total) directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed, 10–15 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15–20 minutes.) Transfer to a rimmed baking sheet and let cool slightly.

Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and serve with desired sauce

Sauce

1 small garlic clove, finely chopped
1 cup plain Greek yogurt
2 tablespoons extra-virgin olive oil plus more for serving
1/2 teaspoon sumac plus more for serving
Kosher salt

Whisk garlic, yogurt, 2 tablespoons oil, and 1/2 teaspoons sumac in a medium bowl; season with salt.

Spoon sauce onto a platter. Place eggplants on top. Season with salt, drizzle with oil, and sprinkle with sumac.

DO AHEAD: Yogurt and Sumac Sauce can be made 1 day ahead. Cover and chill.