If you're using whole-milk plain yogurt instead oflebneh, you'll have to allow extra time (at least 8 hours) for draining.
Active time: 20 min Start to finish: 50 min
Ingredients
Makes 6 side-dish servings
Step 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.
Step 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 resemble well-stirred sour cream.
Step 3
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on moderately high, covered, 10 minutes, then reduce heat to moderate.
Step 4
Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt. Grill slices on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until eggplant is tender, 12 to 15 minutes total. Transfer as cooked to a platter, arranging slices in 1 layer. Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.
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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Reviews (12)
Back to TopEasy on the grill and delicious with the yogurt, garlic and mint.
laallen
San Francisco, CA
5/14/2017
We love this dish. I usually salt the eggplant and let it stand for a while before grilling but otherwise follow the recipe. It's one of the highlights of summer for us.
dhilbert
Chicago, IL
7/26/2016
This is really delicious - the yogurt/garlic/mint combo is fantastic. And simple, especially if you have a gas grill
Anonymous
midcoast maine
6/15/2012
I live in Israel where the mediterranean cuisine is prevalent. Eggplants are a staple and many times prepared like the recipe, with labaneh. But there is a similar recipe which is really good and non-dairy (vegan): Keep the eggplant whole, cut slits lengthwise in the peel. Roast over open fire or alternatively on the grill, until the eggplant is totally collapsed and mushy, the skin charred (20-40 mins). Serve on a platter, slit open with skin on bottom, and top with tahini sauce. This is great as an appetizer or side dish, goes well with pita bread or any other bread. The roasting gives the eggplant a smokey, deep flavor, and the cold tahini greatly compliments it. To easily prepare your own tahini sauce: 1 c. raw tahini, 1/3 c. water, juice from half a lemon, 1 chopped garlic clove, 1/4 c. chopped parsly (optional). Mix in small bowl till combine, add parsley to garnish.
Estee76
Israel
3/21/2011
Very easy and delicious. I grilled yellow and green zucchini as well for added color. I added a tad of lemon juice to Greek yogurt (Trader Joes) and put in a squeeze bottle and drizzled on top, so it was a "lighter" dish. I friseed the mint which was pretty.
zoohouse
Los Gatos, CA
7/12/2010
Simple and superb. I didn't have a grill so had to pan fry the eggplant, but did so using only about 1 tsp of oil. I also salted the eggplant and let it sit for about 20 minutes before frying. It was creamy, flavorful and light at the same time.
mmhessling
Cotonou, Benin
3/5/2010
Followed the recipe and used a ridged pan on the range to grill the eggplant. First time I ever tried lebneh and it was delicious with the added garlic. This is a keeper and will accompany future entrees, today it was broiled pork chops with bone in.
chefboyami
Siesta Key, FL
11/6/2009
Made this tonight with smaller asian eggplants (the variegated purple and white kind) along side some grilled shrimp, zukes, onions and purple peppers. Made the Lebneh stand-in by combining a bit of organic whole milk sour cream with greek yogurt....fresh garlic in a mortar and pestle with a little grey salt, and mint from the garden. Absolutely delicious and perfect for a summer night grill meal. Beautiful presentation, and a delightful flavor combination. Will definitely make this again and again. I sliced the eggplant into rounds, salted it, and let it stand, weighed down, between a couple of paper towels. I think salting any eggplant makes a huge difference in the finished product. Try it!!
OlgaaglO
8/5/2009
Fantastic! Simple and delicious. Used Greek yogurt. Can't wait for our own eggplants - garden freshness will make this even better!
BDOYLE
Salem NH
3/27/2009
For the cook who described how to make the yogurt: I am Greek and watched my Sweet Mother make yogurt, exactly as you described, all my life, right down to hanging it in a damp cloth to drain - everything as you stated. Boy, what memories -
Anonymous
New York
8/24/2008
You can make a pretty good lebnah by bringing 1 gal of whole milk just to the boil.Remove from heat and stir in 1 large cooking spoon of plain yogurt. Put the lid on the pot, wrap in a blanket and let set undisturbed for 24 hours. Place the contents into a cheesecloth bag, hang it up and let water drip out until contents of bag becomes consistency of softened cream cheese. Remove and enjoy.
judget
1/13/2006
This tasty and attractive dish was a great addition to my middle eastern themed dinner. Unfortunately I couldn't find lebneh and substitued sour cream, which was less authentic but absolutely delicious. I served this with Saada's tabbouleh from this site.
miss_toast
Amsterdam, NL
4/1/2005
