Grilled Eggplant With Lebneh Recipes

GRILLED EGGPLANT WITH LEBNEH

Steps:

• If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.
• Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on moderately high, covered, 10 minutes, then reduce heat to moderate.
• Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt. Grill slices on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until eggplant is tender, 12 to 15 minutes total. Transfer as cooked to a platter, arranging slices in 1 layer. Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.

LEBANESE GRILLED EGGPLANT WITH LABNEH

Steps:

• 1. In a small bowl, combine the labneh and garlic. Set aside for the flavors to meld.
• 2. Turn your grill to medium high and oil the grate.
• 3. Combine the 1/4 cup olive oil and the za'atar in a small bowl. Add salt and pepper to taste. Brush both sides of the eggplant slices with the oil mixture. Grill the eggplant until it is tender and slightly charred in spots, turning often. This will take about 8-10 minutes depending on your grill. When done, remove from grill and set aside.
• 4. Meanwhile, combine the lemon slices and 1 tablespoon olive oil in a small bowl. Season with salt and pepper. Using a veggie grill pan, grill the lemon on the bbq until the slices are slightly charred, turning frequently. When done, set aside on a small plate.
• 5. While the eggplant and lemons are grilling, place the sliced onions in a bowl of water. When the grilling is done, drain the onions and pat dry with paper towels.
• 6. Place the the onions, mint, sherry and 1 tablespoon olive oil in a medium bowl. Stir to combine. Add the lemons and gently toss to combine.
• 7. To assemble: Spoon the garlicky labneh over a serving platter. Arrange the eggplant slices on top. Then layer the onion/lemon mixture over the eggplant. The dish should be served slightly warm or at room temperature.