Grilled Eggplant with Lebneh

Grilled Eggplant with Lebneh
Photo by ROMULO YANES

Ingredients

  • ½ cup lebneh (thick Middle Eastern-style yogurt) or 1 cup whole-milk plain yogurt
  • 4 tablespoons water
  • fresh mint leaves
  • 1 garlic clove
  • 2 pounds eggplant
  • ½ cup olive oil
  • 1 teaspoon salt

If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours. 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 resemble...

View full recipe at Epicurious

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