Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Eggplant With Herbed Labneh
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- Level: Easy
- Total: 20 min
- Active: 12 min
- Yield: 4 servings
Tangy labneh, flavored with lemon, garlic and herbs, is the base for this summer side of grilled eggplant flavored with za’atar. Feel free to add other grilled summer vegetables to the mix such as zucchini, sweet onions or red peppers.
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Directions
- Stir together 3/4 cup labneh, 2 tablespoons each chopped parsley and scallions, 1 tablespoon lemon juice, 1/2 teaspoon each dried mint and kosher salt and 1 grated garlic clove; spread in a shallow dish. Cut 1 pound eggplant into thick half-moons. Toss with olive oil, salt and pepper. Grill over medium-high heat, turning, until charred, 6 to 8 minutes. Serve over the labneh, then sprinkle with za’atar and more scallions; drizzle with olive oil.
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