grilled lemons and eggplant with garlic sauce

How To Make grilled lemons and eggplant with garlic sauce

• 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.
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