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Grilled Eggplant and Lemons with Garlic Labneh


  • 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!

  1. Preheat your grill or grill pan to medium-high heat. Brush the grates with vegetable oil to prevent sticking.
  2. 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.
  3. Season the eggplant with salt and pepper to taste.
  4.  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.
  5. 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.
  6. Season the dressing with salt and pepper to taste.
  7.  Arrange the grilled eggplant rounds on a large serving platter, slightly overlapping them.
  8.  Spoon the labneh over the eggplant in small dollops, spreading it out evenly.
  9.  Drizzle the dressing over the eggplant and labneh.
  10.  Serve the grilled eggplant immediately while it is still warm.
Enjoy your delicious grilled eggplant with za'atar, lemon, and labneh!

Products used in this recipe


Turkish Labneh Full Fat

View Product

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