Grilled Eggplant with Lebneh

• 1/2 cup lebneh* (thick Middle Easternstyle yogurt) or 1 cup whole-milk plain yogurt
• 1 garlic clove
• 1 teaspoon salt
• 2 to 4 tablespoons water
• 2 lb eggplant (2 medium), cut crosswise into 3/4-inch-thick slices
• 1/2 cup olive oil
• Garnish: fresh mint leaves

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.
5. If using a charcoal grill, open vents on bottom of grill, then light charcoal.
6. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
7. If using a gas grill, preheat burners on moderately high, covered, 10 minutes, then reduce heat to moderate.
8. Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt.
9. 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.
10. Transfer as cooked to a platter, arranging slices in 1 layer.
11. Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.

lebneh, garlic, salt, water, eggplant, olive oil, mint leaves

Taken from www.epicurious.com/recipes/food/views/grilled-eggplant-with-lebneh-109453 (may not work)