Grilled Eggplant and Lemon with Garlic Sauce

Main Dishes | Arabian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Eggplant and Lemon with Garlic Sauce

Ingredients

Vegetable Oil - to taste
Red Onion - ½ head
Eggplants - 3 pieces
Za'atar - 1 tablespoon
Olive Oil - 5 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Lemon - 1 piece
Fresh Mint - 2.5 oz
Sherry Vinegar - 1 cup
Garlic - 1 clove
Greek Yogurt - 1 cup

Step by Step guide

Step 1

Preheat the grill to medium heat. Lightly oil the grill grate. Soak the onion in ice water for 10 minutes to soften its flavor. Drain the water, dry the onion with paper towels, and transfer it to a medium-sized bowl.

Step 2

Meanwhile, mix the eggplant, za'atar, and 3 tablespoons of olive oil in another medium-sized bowl; season with salt and pepper. Grill the eggplant for 5-8 minutes, turning frequently, until tender and partially charred; transfer to a cutting board and let cool slightly. Cut larger slices in half; set aside.

Step 3

Mix the lemon with 1 tablespoon of olive oil in a small bowl; season with salt and pepper. Grill the lemon, turning frequently, for about 2 minutes until lightly charred in some spots. Transfer to a cutting board and let cool slightly. Cut the lemon slices in half and add them to the bowl with the onion. Add the mint, sherry vinegar, and 1 tablespoon of olive oil, and season with salt and pepper.

Step 4

Sauce: Mix the garlic and labneh in a small bowl, season with salt and pepper. Spoon the sauce onto a plate, and top with the eggplant and lemon slices along with the onion.