Grilled Eggplant and Lemons with Garlic Labneh
A tasty and aromatic dish featuring grilled eggplant rounds seasoned with za'atar, and served with labneh, lemon slices, and fresh mint leaves
Keywords
- Baladna
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at baladna.com.
Cooking tools:
- Grill
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Pan
- Colander
- Fine-mesh sieve
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Spoon
- Fork
- Tongs
- Measuring cup
- Measuring spoon
- Ladle
- Spatula
- Kitchen timer
- Paper towel
Ingredients
- 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
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