Grilled Eggplant with Lebneh


  • ½ 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 ¾-inch-thick slices
  • ½ cup olive oil
  • Garnish: fresh mint leaves

1. If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours. 2. Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture r...

View full recipe at SpringPad


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