Grilled Lemons And Eggplant With Garlic Sauce Recipes

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 GARLIC SAUCE AND MINT

Steps:

• Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
• Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

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.