Strained yogurt, otherwise known as labneh, lends a distinctly sour taste that bodes incredibly well with these creamy grilled eggplant halves. Equipped with slow-roasted garlic and homemade za'atar, these in-season favorites are elevated with accoutrements, but still remain the stars of this dish, shining all on their own. Grilled for maximal tenderness (and salted beforehand to achieve the best possible browning), these purple pleasantries are hard to resist, especially when they’re prepared like this. Feel free to use store-bought za'atar in the place of homemade, and don’t hesitate to make this recipe your own by tweaking seasoning ratios or introducing other herbs and spices into the mix. Think: creamy and crunchy, mellow and bold. Think: easy to make, yet mouth wateringly delicious.
2 cups Greek yogurt
4 cloves garlic, unpeeled
2 Fresno chiles, deseeded and thinly sliced
1 tsp. thyme, dried
1 tsp. sesame seeds
1 tsp. salt, plus more to taste
2 Tbsp. olive oil, plus more for drizzling
1 Tbsp. pistachios, chopped (optional)
1 Tbsp. parsley, chopped
Mortar and pestle or spice grinder
Recipe by Local Roots Volunteer Jess Santoro (@jess_santoro)
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