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Preheat the oven to 400°F (200°C).
Place the eggplant rounds on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
Roast in the preheated oven for 20-25 minutes, until the eggplant is tender and slightly charred.
In a skillet, sauté the red onion with a little olive oil over medium heat until soft and slightly caramelized. Sprinkle sugar over the onions and continue to cook until they are golden brown.
Spread Labne or Greek yogurt on a platter and arrange the roasted eggplant rounds on top.
Top the eggplant with the caramelized onions and drizzle with honey.
Garnish with fresh herbs before serving.
Enjoy this sweet and tangy eggplant dish with a perfect balance of flavors!
Notes. Replace fried onion with onion pickled in salt/pinch sugar/lemon juice and sherry vinegar. Can skillet fry the eggplant slices (zebrad) in 3-4 or more T olive oil if using pickled onion to reintroduce oil and fried eggplant yummy.