Grilled Eggplant and Lemon with Garlic Sauce
4 servings
30 minutes
Grilled eggplant and lemon with garlic sauce is a vibrant and aromatic dish of Arab cuisine, combining the smoky flavor of vegetables with the refreshing tang of lemon. Eggplants soaked in spicy za'atar and delicate olive oil acquire a rich taste after roasting, while caramelized lemon adds zest. The combination with creamy garlic sauce made from labneh and sherry vinegar makes this recipe a true discovery for gourmets. This dish is perfect as a standalone appetizer or as part of a more elaborate meal, pairing wonderfully with flatbreads and fresh vegetables. Arab cuisine is renowned for its harmony of spices and textures, and this recipe embodies its finest traditions. The dish can be served warm or cold, always retaining its expressiveness and rich flavor.
1
Preheat the grill to medium heat. Lightly oil the 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 to a medium-sized bowl.
- Vegetable oil: to taste
- Red onion: 0.5 head
2
Meanwhile, mix the eggplant and za'atar with 3 tablespoons of olive oil in another medium bowl; season with salt and pepper. Grill the eggplant for 5-8 minutes, turning often, until tender and partially charred; transfer to a cutting board and let cool slightly. Cut large slices in half; set aside.
- Eggplants: 3 pieces
- Zaatar: 1 tablespoon
- Olive oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Mix lemon with 1 tbsp of olive oil in a small bowl; season with salt and pepper. Grill the lemon, turning often, 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 transfer to a bowl with onion. Add mint, sherry vinegar, and 1 tbsp of olive oil, and season with salt and pepper.
- Lemon: 1 piece
- Olive oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Fresh mint: 70 g
- Sherry vinegar: 1 glass
4
Sauce: mix garlic and labneh in a small bowl, season with salt and pepper. Spoon the sauce onto a plate, then arrange slices of eggplant and lemon with onion on top.
- Garlic: 1 clove
- Greek yogurt: 1 glass
- Salt: to taste
- Ground black pepper: to taste