Grilled Eggplant Drizzled With Multiple Middle-eastern Flavours

Total Time: 47 mins Preparation Time: 7 mins Cook Time: 40 mins

Ingredients

• 1 large eggplant (or 2 medium)
• cold water
• 1/2 lemon, to squeeze (seeds discarded)
• ground cumin
• sea salt & freshly ground black pepper
• 2 tablespoons labneh
• 1 small garlic clove, crushed
• 1 1/2 tablespoons date syrup
• 1 tablespoon pomegranate molasses
• 2 1/4 tablespoons tahini

Recipe

• 1 grill whole eggplants in the oven turning to char or directly over a flame. the charred taste of flame-grilled eggplant is more authentic.
• 2 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.
• 3 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.
• 4 cut it in half horizontally.
• 5 lay the eggplant down again and press a fork through the flesh, make striations along its length.
• 6 squeeze some lemon juice over the surface.
• 7 sprinkle cumin, sea salt and freshly ground black pepper, to taste, over it.
• 8 add crushed garlic to labneh and mix very well.
• 9 drizzle it up and down its length. criss-cross the surface with a trail of labneh.
• 10 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.
• 11 eat while it’s still warm.