Couscous with vegetables
2020-08-13 / test@t
Labane with grilled eggplant
Such a dish can be found anywhere in Lebanon, Israel or Turkey, where eggplant dishes are especially fond of. The favorite vegetable is complemented by pickled lemons and tender labane, a very thick yogurt that looks more like soft cheese.
Ingredients
- 250 g of laban
- 1 small red onion
- 3 medium eggplants
- 1 medium lemon
- 8-10 sprigs of mint
- 1 clove of garlic
- 1 tbsp. l. white wine vinegar
- 1 tbsp. l. zaatara
- olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
1. Peel the onion and cut into thin half rings. Place in a bowl and cover with very cold water, let sit for 10 minutes. Then fold in a colander and pat dry with a paper towel.
Step 2
2. Cut the eggplants into 12-15 mm thick circles, sprinkle with zaatar and pour 3 tbsp. l olive oil, mix well. Preheat a grill pan, brush with olive oil and sauté the eggplant on both sides until tender. Transfer to a plate and cool slightly.
Step 3
3. Cut the lemon into thin circles and mix with 1 tbsp. l. olive oil in a small bowl. Season with salt and pepper. Saute the lemon in a grill pan, turning the slices frequently, 2 minutes. Transfer the lemons to the onions, add the chopped mint leaves and vinegar, season with salt, pepper and 1 tbsp. l. olive oil.
Step 4
4. Finely chop the garlic and rub in a mortar with a pinch of salt into a paste. Mix labane with garlic, salt and transfer to a serving dish, flatten. Put the eggplants on the laban, and onions and lemons on them.
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