Prep 7 mins
Cook 40 mins
Delicious and worthy of company. Modified from Eggplant With Tahini/Labneh Sauce, http://www.greenprophet.com
- 1 large eggplant (or 2 medium)
- cold water
- 1 lemon, to squeeze (seeds discarded)
- ground cumin
- sea salt & freshly ground black pepper
- 29.58 ml labneh
- 1 small garlic clove, crushed
- 22.18 ml date syrup
- 14.79 ml pomegranate molasses
- 33.27 ml tahini
- Grill whole eggplants in the oven turning to char or directly over a flame. The charred taste of flame-grilled eggplant is more authentic.
- Use tongs to turn the eggplant from side to side, ensuring that it’s cooked and soft all over. Place the hot, grilled eggplant in a paper bag or inside a covered dish and allow it to cool slightly. This makes it easier to peel.
- Remove the eggplant to a plate and get a small bowl of cold water ready. When it’s just cool enough to handle by its cap end, wet your fingers and pick off the charred peel.
- Cut it in half horizontally.
- Lay the eggplant down again and press a fork through the flesh, make striations along its length.
- Squeeze some lemon juice over the surface.
- Sprinkle cumin, sea salt and freshly ground black pepper, to taste, over it.
- Add crushed garlic to labneh and mix very well.
- Drizzle it up and down its length. Criss-cross the surface with a trail of labneh.
- Drizzle it with date syrup and pomegranate molasses. You want only a little sweetness. Drizzle from side to side, or diagonally, so that it makes a pretty pattern.
- Eat while it’s still warm.
This is an utterly delicious way to have eggplant! A little too late I discovered that the recipe calls for labneh, I didn't have any but used some Greek sheep yoghurt instead, and it worked very well. The blend of flavours was extremely well balanced. I'll make this again. Thanks for posting!
Made for Visit Iraque / N*A*M*E Forum