Grilled Eggplant With Labneh

 

DifficultyBeginner

Grilled eggplant with Labneh from Alamir Bakery

Summer barbecuing is in full swing! We love switching up the main dish of any barbecue for something a little different. Eggplant grills beautifully and can be used as a side dish, wrap or as the main course.

Eggplants have a slightly earthy flavour to them. Their spongy texture makes them a great base for soaking up the seasoning. If you've never grilled eggplant before, they cook quickly and are easy to slice. Choose an eggplant that is glossy in appearance and firm to the touch. 

There's no need to peel your eggplant before grilling. Wash the vegetable and slice into 2cm thick slices. The skin helps the grilled eggplant keep its shape and gives a nice texture. We like to serve ours with labneh and a good dollop of baba ganouj!

Labneh is a thick middle eastern style yoghurt that pairs well with grilled meats and vegetables! It's thicker than Greek yoghurt, so thick that it's almost like soft cheese. We like to water it down and add garlic and salt to make it into a delicious drizzle. If you're interested in making it yourself, take a look at Nadia Lim's easy recipe on labneh.

Yields1 Serving

 2 eggplants
 1 garlic clove
 1 tsp salt
 ¼ cup olive oil
 24 tbsp water
 ½ cup labneh
 mint
Serving suggestions

Total Time10 mins

1

Wash and slice eggplants into 2cm wide slices.

2

Turn on barbecue or grill to a medium-hot heat.

3

Place slices on the grill for 12 to 15 minutes until the eggplant is tender. Turn occasionally.

Labneh
4

Mince garlic and add a pinch of salt to the mash. Place in a bowl.

5

Add in labneh and whisk with 1/4 teaspoon salt, and the garlic paste. Add small amounts of water as you go. The end result should look like drizzly sour cream.

Serving Suggestions
6

Take a tablespoon of Alamir Bakery baba ganouj and spread it onto pita bread.

7

Place pieces of eggplant on top along with sliced pickles, tomatoes and lettuce. Drizzle with labneh mixture.

Ingredients

 2 eggplants
 1 garlic clove
 1 tsp salt
 ¼ cup olive oil
 24 tbsp water
 ½ cup labneh
 mint
Serving suggestions

Directions

1

Wash and slice eggplants into 2cm wide slices.

2

Turn on barbecue or grill to a medium-hot heat.

3

Place slices on the grill for 12 to 15 minutes until the eggplant is tender. Turn occasionally.

Labneh
4

Mince garlic and add a pinch of salt to the mash. Place in a bowl.

5

Add in labneh and whisk with 1/4 teaspoon salt, and the garlic paste. Add small amounts of water as you go. The end result should look like drizzly sour cream.

Serving Suggestions
6

Take a tablespoon of Alamir Bakery baba ganouj and spread it onto pita bread.

7

Place pieces of eggplant on top along with sliced pickles, tomatoes and lettuce. Drizzle with labneh mixture.

Grilled Eggplant With Labneh