LEBANESE GRILLED EGGPLANT WITH LABNEH

Lebanese Grilled Eggplant with Labneh image

Provided by Lori Loucas

Time 25m

Number Of Ingredients 12

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GARLICKY LABNEH:
1 c labneh (or greek yogurt)
3 clove garlic, grated
EGGPLANT & LEMONS:
1/4 c olive oil
1 Tbsp za'atar
1 large eggplant, sliced into 1/2 inch rounds
1 large lemon, sliced (or two, if small)
2 Tbsp olive oil, divided use
1/2 red onion, thinly sliced
1 c mint leaves, coarsely chopped
1 Tbsp sherry

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.