Grilled Eggplant and Lemons with Garlic Labneh

eggplant grill barbecue labneh lemon sherry vegetarian healthyish

Dawn Perry

4 Servings

Source

Ingredients

Vegetable oil (for grill)

½ small red onion, thinly sliced

3 small eggplants, sliced into ½-inch-thick rounds

1 tablespoon za'atar

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 labneh (Lebanese strained yogurt)

Method

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.