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You are here: Home / Uncategorized / Lebanese Style Eggplant with Yogurt

Published September 30, 2016. By Alyssa Brantley 11 Comments

Lebanese Style Eggplant with Yogurt

  • Gluten free
  • Grain free
  • Low carb
  • Primal
  • Vegetarian
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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!

Lebanese Style Eggplant with Yogurt from www.EverydayMaven.com

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.

Lebanese Style Eggplant with Yogurt from www.EverydayMaven.com

Did you make this recipe? Please give it a star rating below!

Lebanese Style Eggplant with Yogurt
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
 

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!

Course: Party Food, Salads, Sides
Cuisine: Middle Eastern
Keyword: Lebanese Style Eggplant with Yogurt
Servings: 6 servings
Calories: 123 kcal
Author: Alyssa Brantley
Lebanese Style Eggplant with Yogurt from www.EverydayMaven.com
Print
Ingredients
  • 2 pounds eggplant cut into 1" cubes
  • 2 tablespoons 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 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons finely chopped mint
  • squeeze fresh lemon juice
Instructions
  1. Preheat oven to 450F.
  2. Cut eggplant into 1" cubes.
  3. Toss with 2 tablespoons olive oil and a pinch of salt and pepper.

  4. Spread out on a baking sheet and roast for 30 minutes, turning every 10 minutes until browned.
  5. 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.
  6. Cover and refrigerate until ready to serve. Enjoy!
Nutrition Facts
Lebanese Style Eggplant with Yogurt
Amount Per Serving
Calories 123 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 197mg9%
Potassium 353mg10%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 5g6%
Protein 1g2%
Vitamin A 105IU2%
Vitamin C 4mg5%
Calcium 21mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Lebanese Style Eggplant with Yogurt from www.EverydayMaven.com

Filed Under: 30 Minute Meals, By Diet, Egg Free, Gluten Free, Grain Free, Grilling, Low Carb, Nut Free, Party Food, Primal, Salads, Sides, Uncategorized, Vegetarian

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Reader Interactions

Comments

  1. Aly ~ Cooking In Stilettos says

    October 28, 2016 at 8:05 pm

    This looks scrumptious – perfect for entertaining!

    Reply
  2. Ashley @ Wishes & Dishes m says

    October 28, 2016 at 4:56 pm

    I can almost taste this now! I love that you found out how to re-create this dish.

    Reply
  3. Heather | All Roads Lead to the Kitchen says

    October 28, 2016 at 12:59 pm

    I think I could make a meal out of this with a little bread, it sounds delicious! I want to try it both ways.

    Reply
  4. Jennifer Farley says

    October 28, 2016 at 7:04 am

    These flavors are outstanding. This is perfect for holiday parties!

    Reply
  5. Kimberly @ The Daring Gourmet says

    October 27, 2016 at 8:54 pm

    This looks great! And coincidentally, I just made some homemade labneh today (seriously)!

    Reply
    • EverydayMaven says

      November 3, 2016 at 12:16 pm

      That’s perfect!

      Reply
  6. Jessica @Savory Experiments says

    October 27, 2016 at 4:27 pm

    I often forget to cook with eggplant. This looks divine!

    Reply
  7. The Food Hunter says

    October 27, 2016 at 2:35 pm

    This is perfect timing…I have so much eggplant right now.

    Reply
  8. Erin @ Texanerin Baking says

    October 27, 2016 at 12:50 pm

    I’ll take mine grilled! What a tasty looking dish.

    Reply
  9. Kirsten/ComfortablyDomestic says

    October 27, 2016 at 9:37 am

    This is one of my go-to dishes to order at a favorite Lebanese restaurant. I really like that you lightened the recipe be retained the crispy edges of the eggplant.

    Reply
    • EverydayMaven says

      November 3, 2016 at 12:12 pm

      Thanks Kirsten!

      Reply

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