Grilled Eggplant with Lebneh

Ingredients

• 2 lb eggplant (2 medium)
• 1  garlic clove 
• 6 servings garnish: mint leaves fresh
• 0.5 cup olive oil 
• 1 teaspoon salt 
• 2 tablespoons water 
• 0.5 cup lebneh plain thick eastern-style ( Middle yogurt)

Equipment

• bowl
• whisk
• sieve
• baking pan
• grill
• grill pan

Directions

1. If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.
2. Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl.
3. Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.
4. 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.
5. 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.
6. 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.
7. If you aren't able to grill outdoors, eggplant can be cooked in a hot well-seasoned ridged grill pan over moderate heat, turning over occasionally, 10 to 12 minutes total, or broiled in a shallow baking pan (4 to 6 inches from heat), turning over occasionally, 15 to 20 minutes total.* Available at Middle Eastern markets.