[morsch]

Tzatziki is great on eggplant (charred or otherwise), but I've never heard of eggplant being an ingredient in Tzatziki.

Maybe you're thinking of baba ganoush, which is a dip with a charred eggplant and tahini base. I've made it with eggplant broiled in the oven, and it's fine, but I'm sure the taste is different if they're charred over a flame. (Even though you discard the charred shell either way.) That said you could easily accomplish that with a kitchen torch, the kind also used to finish creme brulee or (if you have a big torch) sous vide meats.

[petre]

A kitchen torch doesn't have enough energy, but one could use an electric or a wood, charcoal or gas grill. There is no way any state is going to take BBQ away from Americans.

There's also a Balkan variation of baba ganoush without tahini, just cooked eggplant, onion and sunflower or olive oil. It's boringly called 'eggplant salad' in my country. The Greek version is very similar and BBQing the eggplant makes even tastier. Another variation of this dish also exists in the Carribean, where it's called baigan choka.

[oneoff786]

BBQ grills are done outdoors though. They’re not particularly relevant

[morsch]

There are kitchen torches (Searzall) that are more powerful than most home gas ranges.

[random3]

You must be from Romania =)