Grilled Eggplant With Garlicky Tahini-Yogurt Sauce
['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)', '"Brads Spoon Sauce"', 'Ingredient Info: Sumac', 'a tart', 'citrusy spice generally sold in ground form', 'can be found in the spice aisle and online.']
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).
Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40–50 minutes.
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.
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.
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