Lemon Garlic Eggplants in Labane

Lemon Garlic Roasted Eggplants over Labane | Mezes | I Will Not Eat Oysters
Lemon Garlic Roasted Eggplants over Labane | Mezes | I Will Not Eat Oysters Lemon Garlic Roasted Eggplants over Labane | Mezes | I Will Not Eat Oysters Lemon Garlic Roasted Eggplants over Labane | Mezes | I Will Not Eat Oysters Lemon Garlic Roasted Eggplants over Labane | Mezes | I Will Not Eat Oysters Lemon Garlic Roasted Eggplants over Labane | Mezes | I Will Not Eat Oysters Lemon Garlic Roasted Eggplants over Labane | Mezes | I Will Not Eat Oysters Lemon Garlic Roasted Eggplants over Labane | Mezes | I Will Not Eat Oysters Lemon Garlic Roasted Eggplants over Labane | Mezes | I Will Not Eat Oysters

Lemon Garlic Eggplants in Labane

makes 6-8 appetizer servings

For the lemon & garlic dressing:
1 Tb chopped cilantro
2 cloves garlic, chopped finely
2 1/2 Tb fresh lemon juice
1 1/2 Tb olive oil
1/2 tsp salt
 
For the Eggplants:
5-6 Small indian eggplants, sliced in half
OR
1 large eggplant, sliced into 1/2″ rounds
olive oil
Salt
 
2 cups labane or greek yogurt
Sumac, garnish, optional
Creating the dressing:
Mix all the ingredients together in a small bowl. Set aside.

Roasting the Eggplant:
1. Place eggplants on a lined baking sheet or cutting board with paper towel. Salt the cut side generously. If using a large eggplant, salt both cut sides of the slices. The salt will pull out some of the moisture and bitterness from the eggplant. Let sit for 20 minutes. Pat them dry.
2. Pre-heat oven to 400˚F. Line a sheet pan with tin foil for easy clean up.
3. Slather or brush the olive oil over the cut sides of the eggplant. Oil the sheet pan as well and place the eggplants on the pan. Cut side up if you’re using the small indian eggplants.
4. Bake for 20 minutes.
5. Turn the oven up to broil (high) and char the eggplant slightly. About 3-4 minutes. Watch them so that they don’t burn too much!
6. Dress the eggplants hot out of the oven with the lemon garlic mix. Use all of the dressing.
7. Marinate the eggplant for at least 30 minutes. This can be made a day ahead and left in the fridge to marinate. It actually tastes better that way!

Plating:
Using the back of a spoon, smear the labane or yogurt on a large plate creating a well of sorts for the eggplant to sit in. Arrange the eggplant on top nicely. Garnish with a bit of sumac. Enjoy!

8 Comments

  • Fantastic! I’m always looking for interesting vegetarian apps!

  • Reply June 28, 2015

    Teresa

    this was fantastic!!!!! Thank you!

  • Reply October 7, 2015

    Manju | Cooking Curies

    I am sorry I am bombarding you with my comments. But these look ridiculously good. Such a great idea with eggplants. We buy these all these time!

  • Reply October 28, 2015

    Lucy

    I’ve put mine in the fridge overnight for dinner tomorrow, yum! :) how would you recommend serving these? I’m assuming I heat them up? Would you put them back in the oven, fry or just serve at room temperature like an antipasti?
    Thanks

    • Reply October 28, 2015

      iwillnoteatoysters

      Woooohoo!!!! I would personally serve it at room temp (like an antipasti as you said).You caaaannnn re-heat it but it’s traditionally served at room temperature. Hope you enjoy it!!

  • Reply October 29, 2015

    Lucy

    Great, thank you! :)

  • Reply July 23, 2016

    Kate Connolly

    Awesome recipe post, I am sharing same thoughts & recipe in my book.People looking for such healthy and intuitive program can join me here http://www.theconnollymethod.com.au/live-your-ultimate-life

    Kate Connolly

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