Grilled Eggplant and Lemons With Garlic Labneh

Name: Grilled Eggplant and Lemons With Garlic Labneh
Yield: 4 Servings
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)

By Dawn PerryPhotographer Alex Lau

July 3, 2015

One of the best eggplant recipes is this dish of grilled eggplant with lemon and labneh.

Alex Lau

Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.

Recipe notes

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