Delicious and worthy of company. Modified from Eggplant With Tahini/Labneh Sauce, http://www.greenprophet.com
My Private Note
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- 1Grill whole eggplants in the oven turning to char or directly over a flame. The charred taste of flame-grilled eggplant is more authentic.
- 2Use 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.
- 3Remove 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.
- 4Cut it in half horizontally.
- 5Lay the eggplant down again and press a fork through the flesh, make striations along its length.
- 6Squeeze some lemon juice over the surface.
- 7Sprinkle cumin, sea salt and freshly ground black pepper, to taste, over it.
- 8Add crushed garlic to labneh and mix very well.
- 9Drizzle it up and down its length. Criss-cross the surface with a trail of labneh.
- 10Drizzle 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.
- 11Eat while it’s still warm.
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Nutritional Facts for Grilled Eggplant Drizzled With Multiple Middle-Eastern Flavours
Serving Size: 1 (153 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 168.3
- Calories from Fat 78
- Total Fat 8.6 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 18.5 mg
- Total Carbohydrate 21.8 g
- Dietary Fiber 11.3 g
- Sugars 6.8 g
- Protein 6.0 g
The following items or measurements are not included: