Description
Delicious and worthy of company. Modified from eggplant with tahini/labneh sauce, http://www.greenprophet.com
Ingredients
- Eggplant
- Cold Water
- Lemon
- Ground Cumin
- Salt & Freshly Ground Black Pepper
- Labneh
- Garlic Clove
- Date Syrup
- Pomegranate Molasses
- Tahini
Instructions
- 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 its 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 its 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 its still warm