Best 2 Lebanese Grilled Eggplant With Labneh Recipes
Embark on a culinary journey to the heart of the Mediterranean with this enticing Lebanese grilled eggplant recipe. Savor the smoky, tender eggplant paired with the creamy, tangy labneh, a yogurt-based spread, in a symphony of flavors. This delectable dish is a staple of Lebanese cuisine, often served as an appetizer or side dish.
Uncover the culinary treasures of Lebanon through a collection of authentic recipes that highlight the vibrant flavors of the region. From the classic fattoush salad, bursting with fresh vegetables and a tangy dressing, to the aromatic chicken shawarma, marinated in a blend of spices and slow-cooked to perfection, this article offers a culinary exploration of Lebanese cuisine.
Indulge in the richness of makloubeh, a layered dish of rice, vegetables, and meat, each bite a harmonious blend of textures and flavors. Experience the delightful combination of sweet and savory in the irresistible knafeh, a pastry filled with shredded filo dough, nuts, and a sweet syrup.
Delve into the secrets of Lebanese cuisine, discovering the perfect balance of spices, fresh ingredients, and culinary techniques that make these dishes so captivating. Whether you're a seasoned cook or just starting your culinary adventures, this article will guide you through the steps of creating these delectable Lebanese dishes, bringing the vibrant flavors of the Mediterranean to your table.
LEBANESE GRILLED EGGPLANT WITH LABNEH
A tangy and refreshing salad! The charred eggplant and lemons make a terrific contrast with the garlicky labneh. If you can't find Labneh, you can use Greek yogurt, or preferably the Icelandic Skyr yogurt.
Provided by Lori Loucas
Categories Other Salads
Time 25m
Number Of Ingredients 12
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 LEBNEH
Categories Side Vegetarian Quick & Easy Yogurt Eggplant Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
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.
Tips:
- To ensure the smokiest flavor, grill the eggplants directly over hot coals. If you don't have access to a grill, you can roast them in a hot oven.
- Once the eggplants are grilled or roasted, let them cool slightly before handling. This will make them easier to peel and cut.
- Use a sharp knife to cut the eggplants into 1-inch cubes. This will help them cook evenly.
- In a food processor or blender, combine the tahini, lemon juice, garlic, cumin, and salt. Blend until smooth and creamy.
- In a large bowl, combine the grilled eggplant cubes, tomato, onion, parsley, and mint. Pour the tahini sauce over the eggplant mixture and toss to coat.
- Serve the Lebanese grilled eggplant with labneh, pita bread, and additional tahini sauce, if desired.
Conclusion:
Lebanese grilled eggplant with labneh is a delicious and healthy vegetarian dish that is perfect for a summer meal. The smoky flavor of the grilled eggplant pairs perfectly with the creamy labneh and tangy tahini sauce. This dish is also a great way to use up leftover eggplant. So next time you have some eggplant on hand, give this recipe a try!
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