Grilled Eggplant and Lemons with Garlic Labneh
Products used in this recipe
Ingredients
Grilled
- Vegetable oil (for grill)
- 1/2 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
How it's made!
- Preheat your grill or grill pan to medium-high heat. Brush the grates with vegetable oil to prevent sticking.
- In a large mixing bowl, combine the thinly sliced red onion, eggplant rounds, za'atar, and 3 tablespoons of the olive oil. Toss everything together to evenly coat the eggplant.
- Season the eggplant with salt and pepper to taste.
- Grill the eggplant rounds for about 3-4 minutes per side or until they are lightly charred and tender. Remove them from the grill and set them aside.
- While the eggplant is grilling, whisk together the remaining 2 tablespoons of olive oil, lemon slices, fresh mint leaves, Sherry or white wine vinegar, and grated garlic in a small mixing bowl.
- Season the dressing with salt and pepper to taste.
- Arrange the grilled eggplant rounds on a large serving platter, slightly overlapping them.
- Spoon the labneh over the eggplant in small dollops, spreading it out evenly.
- Drizzle the dressing over the eggplant and labneh.
- Serve the grilled eggplant immediately while it is still warm.
- Enjoy your delicious grilled eggplant with za'atar, lemon, and labneh!
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