If you're using whole-milk plain yogurt instead of lebneh, you'll have to allow extra time (at least 8 hours) for draining.

　　Active time: 20 min Start to finish: 50 min

　　

Ingredients

Makes 6 side-dish servings

　　1/2 cup lebneh* (thick Middle Eastern–style 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

　　

Step 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.

　　

Step 2

Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.

　　

Step 3

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.

　　

Step 4

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. 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.

　　Cooks' note:

　　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.