Grilled (Or Oven Roasted) Japanese Eggplant Salad

Step 1: Prepare a baking sheet or tray lined with a dish cloth or paper towels. Slice the eggplant on the bias, about ¼-inch thick. Lay the pieces of eggplant on the towel-lined tray and season moderately with salt on both sides.

Step 2: Let the eggplant rest for about an hour to soak in the salt and remove excess water.

Step 3: Light a charcoal grill (or refer to Note below).

Step 4: While the eggplant resting and the fire is getting going, mince the garlic and sprinkle a little salt over it, scraping across the cutting board with your knife back and forth to form a paste.

Step 5: Combine the garlic paste with the labneh (Greek yogurt) and lemon; season with salt and pepper to taste and set aside.

Step 6: De-seed and slice jalapeño as thinly as possible. Pat the eggplant dry, transfer to a bowl, and toss with olive oil. Grill the eggplant as close to the flame as possible, charring it on both sides. Remove the eggplant from the grill and lay it out in a single layer on a platter, sprinkling with the za’atar seasoning while it is still warm.

Step 7: When the eggplant has cooled to room temperature, compose the rest of the dish:

Step 8: Toss the eggplant in a bowl with the yogurt dressing, coating evenly.

Step 9: Arrange the eggplant on a platter and top it with the sliced jalapeño and crushed walnuts. Finish the dish with torn herbs of your choice.

NOTE: In the event that you cannot outdoor grill, the eggplant can be roasted in the oven until very dark. Either way the eggplant will impart a deep, dark, smoky flavor with lots of umami.