Tasty and easy Middle Eastern vegetarian recipe for Grilled Eggplant with Lebneh. Enjoy Cooking and learn how to make the best dish of Grilled Eggplant with Lebneh. This recipe consists of labneh, garlic, eggplant, olive oil, and fresh mint leaves.
If you're using whole-milk plain yogurt instead of lebneh, you'll have to allow extra time (at least 8 hours) for draining.
Active time: 20 min Start to finish: 50 min
1/2 cup lebneh* (thick Middle Eastern–style yogurt) or 1 cup whole-milk plain yogurt
1 garlic clove
1 teaspoon salt
2 to 4 tablespoons water
2 lb eggplant (2 medium), cut crosswise into 3/4-inch-thick slices
1/2 cup olive oil
Garnish: fresh mint leaves
- 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.
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