Name: Lebanese Style Eggplant with Yogurt
Prep time: 5 min
Cook time: 30 min
Yield: 6
Ingredients: 2 pounds eggplant, cut into 1" cubes; 2 T extra virgin olive oil; pinch salt and black pepper; 1/3 to 1/2 cup Labneh (or Greek yogurt); 2 medium cloves garlic; 3/4 teaspoons ground cumin; 1/2 teaspoon sea salt; 1/8 teaspoon cayenne pepper; couple turns freshly ground black pepper; 2 T extra virgin olive oil; 1 1/2 T finely chopped mint; squeeze fresh lemon juice

Yum

Lebanese Style Eggplant with Yogurt is the perfect side dish. Loaded with garlic, cumin and fresh mint, it adds a punch of flavor to any dish!

This simple vegetarian side dish was inspired by a Mediterranean platter I had out a few weeks ago. I loved the eggplant dish so much, I grilled everyone I could to find out the ingredients and the technique.

What I also found out was that the more “traditional” version of this dish is actually made with deep fried and floured eggplant. While I love the idea of crispy eggplant edges, I wanted to avoid deep frying or pan frying because it adds so many more calories and frankly, another messy step.

So far, I have tried this with both grilled and roasted eggplant and they are both great. The grill does add a little bit of smokiness which is nice but either preparation method works so go with whatever is easiest for you!

If you want to go with the more traditional preparation, cube and salt the eggplant and then let it sit out for at least 30 minutes in a strainer. Lightly dust each piece in your favorite GF or regular flour seasoned with a pinch of salt, pepper and ground cumin. Deep fry or pan fry until golden and allow to cool on paper towels. Once cooled, mix with remaining ingredients!

As for the yogurt, I used labneh – which is a thick Lebanese strained yogurt similar to Greek yogurt. Don’t stress if you can’t find it, just sub Greek yogurt but make sure to use full-fat plain.

Alyssa Brantley | EverydayMaven

Yields 6

Lebanese Style Eggplant with Yogurt

5 minPrep Time

30 minCook Time

35 minTotal Time

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Ingredients

2 pounds eggplant, cut into 1" cubes
2 T extra virgin olive oil
pinch salt and black pepper
1/3 to 1/2 cup Labneh (or Greek yogurt)
2 medium cloves garlic
3/4 teaspoons ground cumin
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
couple turns freshly ground black pepper
2 T extra virgin olive oil
1 1/2 T finely chopped mint
squeeze fresh lemon juice

Instructions

Preheat oven to 450F.
Cut eggplant into 1" cubes.

Toss with 2 T olive oil and a pinch of salt and pepper.

Spread out on a baking sheet and roast for 30 minutes, turning every 10 minutes until browned.

Remove and add to a mixing bowl along with remaining ingredients. Mix until well coated, taste and adjust seasonings if necessary. Keep in mind that the flavors will intensify as the dish sits.