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Grilled Eggplant and Lemons with Garlic Labneh
Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.
INGREDIENTS
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Vegetable oil (for the grill)
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½ small red onion, thinly sliced
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3 small eggplants, sliced into ½-inch-thick rounds
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1 tablespoon za'atar
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5 tablespoons olive oil, divided
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Kosher salt, freshly ground pepper
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1 lemon, very thinly sliced
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1 cup (packed) fresh mint leaves
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1 tablespoon Sherry or white wine vinegar
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1 small garlic clove, grated
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1 cup labneh (Lebanese strained yogurt)
RECIPE PREPARATION
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Prepare a grill for medium-high heat and lightly oil grate. Soak onion in ice water 10 minutes to mellow its flavor. Drain, pat dry with paper towels, and transfer to a medium bowl.
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Meanwhile, toss eggplant, za’atar, and 3 Tbsp. olive oil in another medium bowl; season with salt and pepper. Grill eggplant, turning often, until tender and charred in spots, 5–8 minutes; transfer to a cutting board and let cool slightly. Halve any large rounds; set aside.
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Toss lemon with 1 Tbsp. olive oil in a small bowl; season with salt and pepper. Grill lemon, turning often until lightly charred in spots, about 2 minutes. Transfer to cutting board and let cool slightly. Cut lemon slices in half and add to bowl with onion. Stir in mint, Sherry, and remaining 1 Tbsp. olive oil; season with salt and pepper.
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Mix garlic and labneh in another small bowl; season with salt and pepper. Spoon labneh mixture onto a platter and arrange eggplant and onion mixture over.
Recipe by Dawn Perry ,Photos by Alex Lau