GRILLED EGGPLANT WITH LEBNEH
Categories Side Vegetarian Quick & Easy Yogurt Eggplant Summer Grill/Barbecue Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
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.
LEBANESE EGGPLANTS (MESSAKA'A)
Make and share this Lebanese Eggplants (Messaka'a) recipe from Food.com.
Provided by Engineer in the Kit
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in pot and fry the eggplants.
- Remove them and put them aside.
- Add the garlic to the same pot for 2 minutes.
- Add the onions and keep until transparent, stirring frequently.
- Add the tomatoes for 2 minutes.
- Add the eggplants, chickpeas, salt and pepper and simmer for 20 minutes.
Nutrition Facts : Calories 216.8, Fat 10.2, SaturatedFat 1.4, Sodium 135.2, Carbohydrate 29.4, Fiber 10.1, Sugar 9.5, Protein 5.8
LABNEH (LEBANESE CREAM CHEESE)
This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
GRILLED EGGPLANT DRIZZLED WITH MULTIPLE MIDDLE-EASTERN FLAVOURS
Delicious and worthy of company. Modified from Eggplant With Tahini/Labneh Sauce, http://www.greenprophet.com
Provided by UmmBinat
Categories Vegetable
Time 47m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168.4, Fat 8.7, SaturatedFat 1.2, Sodium 18.5, Carbohydrate 21.9, Fiber 11.3, Sugar 6.8, Protein 6
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- Prepare a grill for medium-high heat and lightly oil grate. Soak onion in ice water 10 minutes to mellow its flavor. Drain, pat dry with paper towels, and transfer to a medium bowl.
- Meanwhile, toss eggplant, za’atar, and 3 Tbsp. olive oil in another medium bowl; season with salt and pepper. Grill eggplant, turning often, until tender and charred in spots, 5–8 minutes; transfer to a cutting board and let cool slightly. Halve any large rounds; set aside.
- Toss lemon with 1 Tbsp. olive oil in a small bowl; season with salt and pepper. Grill lemon, turning often, until lightly charred in spots, about 2 minutes. Transfer to cutting board and let cool slightly. Cut lemon slices in half and add to bowl with onion. Stir in mint, Sherry, and remaining 1 Tbsp. olive oil; season with salt and pepper.
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