Grilled Eggplant And Lemons With Garlic Labneh Recipes

LEMON GRILLED EGGPLANT SALAD

Steps:

• Juice preserved lemon; set aside juice. Remove and discard lemon pulp; chop rind. (You can substitute the juice and zest of 1 fresh lemon here.) In a bowl combine preserved lemon juice and rind,1/2 cup chopped parsley, 1/2 cup of the olive oil, vinegar, and pepper; set aside. Generously brush eggplant slices with remaining 1/4 cup oil. Grill eggplant on rack of a covered grill directly over medium-high heat for 5 to 7 minutes or just until tender, turning once. Transfer eggplant slices to a 2-quart square baking dish. Pour reserved dressing over slices; turn to coat. Let stand 30 minutes, gently turning slices halfway through.
• Serve eggplant and dressing over ricotta cheese and couscous. Sprinkle with additional parsley.

LONG-ROASTED EGGPLANT WITH GARLIC, LABNE, AND TINY CHILE CROUTONS

Steps:

• Preheat the oven to 425°F.
• Using a small paring knife, make a few ½-inch slits into the cut side of each eggplant. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!)
• Place the eggplant cut side up on a rimmed baking sheet and drizzle with ½ cup olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the eggplant is cut side down.
• Place in the oven and roast, without moving or disturbing, until eggplant is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for color), 40 to 45 minutes.
• Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside.
• Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl.
• Once the eggplant is good and ready to go, use a fish spatula (or regular spatula) to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place the eggplant, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs before serving.
• Do Ahead
• Eggplant can be roasted a few hours ahead, then kept loosely covered at room temperature (no need to reheat- it's excellent at room temperature). The labne can be seasoned a week ahead, covered tightly, and refrigerated. The croutons can be made 2 days ahead, kept covered tightly at room temperature.

GRILLED LEMONS AND EGGPLANT WITH GARLIC SAUCE

Steps:

• 1. Turn grill on to medium high. (We use our Cuisinart Griddler, indoors) Lightly oil the grates/grill surface. Meanwhile, slice the onion very thinly and let soak in a bowl of water for 10 minutes. Drain the onions and pat dry with paper towels. Set aside. Slice the eggplants into 1/2 inch rounds.
• 2. In a bowl, toss the eggplant, za'atar and 3 tablespoons of the olive oil, coating well. Season with salt and pepper to taste. Grill the eggplant until tender and slightly charred, turning frequently. This will take 6-8 minutes. Transfer to a cutting board and let cool a bit.
• 3. Meanwhile, slice the lemon very thinly and toss with 1 tablespoon of the olive oil. Season with salt and pepper to taste. After eggplant is done cooking, grill the lemon slices until charred in a few spots, turning frequently. Takes about 2 mintues, so watch carefully. Transfer to the cutting board and let cool a bit. Cut the slices in half.
• 4. Place the onions and the lemons in a medium bowl. Gently stir in the mint, sherry vinegar and the remaining olive oil. Season with salt and pepper to taste.
• 5. In a small bowl, combine the garlic and labneh. Season with salt and pepper to taste.
• 6. To serve, spread the labneh onto a serving platter and arrange the eggplant over it. Top with the onion/mint mixture.

LEBANESE GRILLED EGGPLANT WITH LABNEH

Steps:

• 1. In a small bowl, combine the labneh and garlic. Set aside for the flavors to meld.
• 2. Turn your grill to medium high and oil the grate.
• 3. Combine the 1/4 cup olive oil and the za'atar in a small bowl. Add salt and pepper to taste. Brush both sides of the eggplant slices with the oil mixture. Grill the eggplant until it is tender and slightly charred in spots, turning often. This will take about 8-10 minutes depending on your grill. When done, remove from grill and set aside.
• 4. Meanwhile, combine the lemon slices and 1 tablespoon olive oil in a small bowl. Season with salt and pepper. Using a veggie grill pan, grill the lemon on the bbq until the slices are slightly charred, turning frequently. When done, set aside on a small plate.
• 5. While the eggplant and lemons are grilling, place the sliced onions in a bowl of water. When the grilling is done, drain the onions and pat dry with paper towels.
• 6. Place the the onions, mint, sherry and 1 tablespoon olive oil in a medium bowl. Stir to combine. Add the lemons and gently toss to combine.
• 7. To assemble: Spoon the garlicky labneh over a serving platter. Arrange the eggplant slices on top. Then layer the onion/lemon mixture over the eggplant. The dish should be served slightly warm or at room temperature.

GRILLED EGGPLANT WITH LEMON-GARLIC DRESSING

Steps:

• Sprinkle eggplant slices with salt. Let drain in colander 30 minutes. Rinse and pat dry.
• Prepare Lemon-Garlic Dressing.
• Brush both sides of eggplant with oil.
• Cover and grill eggplant 4 to 6 inches from medium coals 8 to 10 minutes, turning once, until tender.
• Pour dressing over hot eggplant.
• Sprinkle with parsley.
• LEMON-GARLIC DRESSING.
• Cook garlic in oil in 8 inch skillet, stirring frequently, until golden brown; remove from heat.
• Carefully stir in lemon juice.

GRILLED EGGPLANT WITH LEBNEH

Steps:

• 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 well-stirred sour cream.
• 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.
• 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.