Grilled Eggplant with Lemons, Mint, and with Garlic Labneh
Holy flavor town. I could see this being served in a fancy Israeli/Mediterranean restaurant...except it would cost you $12-15 side dish. I couldn't find Labneh so I used Chobani plain yogurt. This served 2 people and had plenty for leftovers. Grill some fingerling potatoes alongside with lamb kabobs and you've got yourself one heck of a Monday night dinner. This lebanese recipe can be found here from Bon Appetit.
INGREDIENTS
½ small red onion, thinly sliced
2 medium eggplants, sliced into ½-inch-thick rounds
1 tablespoon za'atar (I bought mine from Penzy's - my favorite spice store)
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 plain Greek yogurt or Labneh (if you can find it)
WHAT TO DO
Prepare a grill for medium-high heat. Soak onion in ice water 10 minutes to mellow its flavor. Drain, pay 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, 8-10 minutes (if eggplant looks too dry, brush with some olive oil); 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 yogurt in another small bowl; season with salt and pepper. Spoon labneh mixture onto a platter and arrange eggplant and onion mixture over.
