Name: Grilled Eggplant with Lebneh
Yield: Makes 6 side-dish servings
Ingredients: 1/2 cup lebneh* (thick Middle Eastern–style yogurt) or 1 cup whole-milk plain yogurt; 1 garlic clove; 1 teaspoon salt; 2 to 4 tablespoons water; 2 lb eggplant (2 medium), cut crosswise into 3/4-inch-thick slices; 1/2 cup olive oil; Garnish: fresh mint leaves

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Grilled Eggplant with LebnehROMULO YANES

If you're using whole-milk plain yogurt instead of lebneh, you'll have to allow extra time (at least 8 hours) for draining.

Active time: 20 min Start to finish: 50 min

Cooks' note:

If you aren't able to grill outdoors, eggplant can be cooked in a hot well-seasoned ridged grill pan over moderate heat, turning over occasionally, 10 to 12 minutes total, or broiled in a shallow baking pan (4 to 6 inches from heat), turning over occasionally, 15 to 20 minutes total. * Available at Middle Eastern markets.

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