Lebanese Grilled Eggplant With Labneh Food

GRILLED EGGPLANT WITH LEBNEH

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.

LABNEH (LEBANESE YOGURT)

Steps:

• Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

LEBANESE EGGPLANT STEW

Steps:

• Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
• Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
• Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
• Stir in the olive oil and parsley, and add salt to taste just before serving.
• Suggested Beverage
• I think I'd choose a Merlot or Cabernet to accompany this dish.

AUBERGINE LEBANON (LEBANESE EGGPLANT)

Steps:

• Cook the eggplant in boiling salted water for about 10 minutes. Drain well.
• Saute the onion, garlic, and mushrooms in the olive oil. Add flour and stir until smooth. Add remaining ingredients and bring to a boil. Once boiling, remove from heat.
• Pour into a lightly greased casserole dish and bake at 375 F for 25 minutes. Serve hot.

GRILLED EGGPLANT DRIZZLED WITH MULTIPLE MIDDLE-EASTERN FLAVOURS

Steps:

• Grill whole eggplants in the oven turning to char or directly over a flame. The charred taste of flame-grilled eggplant is more authentic.
• Use tongs to turn the eggplant from side to side, ensuring that it's cooked and soft all over. Place the hot, grilled eggplant in a paper bag or inside a covered dish and allow it to cool slightly. This makes it easier to peel.
• Remove the eggplant to a plate and get a small bowl of cold water ready. When it's just cool enough to handle by its cap end, wet your fingers and pick off the charred peel.
• Cut it in half horizontally.
• Lay the eggplant down again and press a fork through the flesh, make striations along its length.
• Squeeze some lemon juice over the surface.
• Sprinkle cumin, sea salt and freshly ground black pepper, to taste, over it.
• Add crushed garlic to labneh and mix very well.
• Drizzle it up and down its length. Criss-cross the surface with a trail of labneh.
• Drizzle it with date syrup and pomegranate molasses. You want only a little sweetness. Drizzle from side to side, or diagonally, so that it makes a pretty pattern.
• Eat while it's still warm.