INGREDIENTS
3
Eggplants, small
1
Garlic clove, small
1
Lemon
1 cup
Mint, packed fresh leaves
1/2
Red onion, small
1 tbsp
Za'atar
1
Kosher salt
5 tbsp
Olive oil
1 tbsp
Sherry or white wine vinegar
1
Vegetable oil
1 cup
Labneh (lebanese strained yogurt)