Labneh with Grilled Eggplant

Directions

1. 1

   Step 1

   

   Wash the eggplant and mint, pat them dry with paper towels. Peel the onion and garlic. Prepare an electric grill or a grill pan.

   TipYou can also use a regular pan with a thick bottom.

2. 2

   Step 2

   

   Slice the eggplants and lemons into thin rounds, and the onion into half-rings. Press the garlic through a garlic press.

3. 3

   Step 3

   

   Place the onion in a bowl, cover with cold water, and let it sit for 10 minutes. Then drain the liquid and pat the onion dry with paper towels.

4. 4

   Step 4

   

   Sprinkle the eggplants with Herbes de Provence, drizzle with 1 tbsp of olive oil, and mix. Heat the grill pan over medium heat. Add the eggplants and cook for 2 minutes per side, until golden grill marks appear.

5. 5

   Step 5

   

   Drizzle the lemon rounds with olive oil, mix, and place on the preheated pan. Cook for 2 minutes per side.

6. 6

   Step 6

   

   Combine the onion and grilled lemons in a bowl. Add the chopped mint leaves and vinegar, and mix thoroughly.

7. 7

   Step 7

   

   Add the pressed garlic, salt, pepper, and the remaining olive oil to the labneh, and mix.

   TipIf labneh is not available at the store and you don't want to make it at home, use Greek yogurt, cream cheese, or ricotta.

8. 8

   Step 8

   

   Spread the spiced cheese mixture onto a flat plate. Top with the grilled eggplants and the lemon-onion mixture.