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

• Vegetable oil (for the grill)

• ½ small red onion, thinly sliced

• 3 small eggplants, sliced into ½-inch-thick rounds

• 1 tablespoon za'atar

• 5 tablespoons olive oil, divided

• Kosher salt, freshly ground pepper

• 1 lemon, very thinly sliced

• 1 cup (packed) fresh mint leaves

• 1 tablespoon Sherry or white wine vinegar

• 1 small garlic clove, grated

• 1 cup labneh (Lebanese strained yogurt)

RECIPE PREPARATION

• 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.

• 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.

• 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.

• 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