Grilled Eggplant Drizzled With Multiple Middle-Eastern Flavours Recipe

Name: Grilled Eggplant Drizzled With Multiple Middle-Eastern Flavours
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (or 2 medium); cold water; 12 lemon, to squeeze (seeds discarded); ground cumin; sea salt & freshly ground black pepper; 2 tablespoons labneh; 1 small garlic clove, crushed; 1 ½ tablespoons date syrup; 1 tablespoon pomegranate molasses; 2 ¼ tablespoons tahini

Servings: persons

1 large eggplant (or 2 medium)
cold water
12 lemon, to squeeze (seeds discarded)
ground cumin
sea salt & freshly ground black pepper
2 tablespoons labneh
1 small garlic clove, crushed
1 ½ tablespoons date syrup
1 tablespoon pomegranate molasses
2 ¼ tablespoons tahini

1
Grill whole eggplants in the oven turning to char or directly over a flame.
2
The charred taste of flame-grilled eggplant is more authentic.
3
Use tongs to turn the eggplant from side to side, ensuring that its cooked and soft all over.
4
Place the hot, grilled eggplant in a paper bag or inside a covered dish and allow it to cool slightly.
5
This makes it easier to peel.
6
Remove the eggplant to a plate and get a small bowl of cold water ready.
7
When its just cool enough to handle by its cap end, wet your fingers and pick off the charred peel.
8
Cut it in half horizontally.
9
Lay the eggplant down again and press a fork through the flesh, make striations along its length.
10
Squeeze some lemon juice over the surface.
11
Sprinkle cumin, sea salt and freshly ground black pepper, to taste, over it.
12
Add crushed garlic to labneh and mix very well.
13
Drizzle it up and down its length.
14
Criss-cross the surface with a trail of labneh.
15
Drizzle it with date syrup and pomegranate molasses.
16
You want only a little sweetness.
17
Drizzle from side to side, or diagonally, so that it makes a pretty pattern.
18
Eat while its still warm.

116

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant (or 2 medium), cold water, 12 lemon, to squeeze (seeds discarded), ground cumin, and more.

Yes, Grilled Eggplant Drizzled With Multiple Middle-Eastern Flavours falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Eggplant Drizzled With Multiple Middle-Eastern Flavours

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