Grilled Eggplant with Lebneh

1. 1

   If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.

2. 2

   Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl.

3. 3

   Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.

4. 4

   Prepare grill for cooking.

5. 5

   If using a charcoal grill, open vents on bottom of grill, then light charcoal.

6. 6

   Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.

7. 7

   If using a gas grill, preheat burners on moderately high, covered, 10 minutes, then reduce heat to moderate.

8. 8

   Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt.

9. 9

   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.

10. 10

    Transfer as cooked to a platter, arranging slices in 1 layer.

11. 11

    Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.