Grilled Eggplant With Lebneh Recipes
LEBANESE GRILLED EGGPLANT WITH LABNEH
A tangy and refreshing salad! The charred eggplant and lemons make a terrific contrast with the garlicky labneh. If you can't find Labneh, you can use Greek yogurt, or preferably the Icelandic Skyr yogurt.
Provided by Lori Loucas
Categories Other Salads
Time 25m
Number Of Ingredients 12
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.
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- Heat broiler. Broil eggplants on a rimmed baking sheet, turning often, until skins are charred and flesh is tender when pierced with a paring knife, 25–30 minutes. Transfer eggplants to a medium bowl and cover with a plate to steam slightly.
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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.
- 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.
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