Sadia Hussain

Grilled Eggplant with Labneh Salad Recipe

Eggplant is one of those vegetables that people either love or hate. I'm in the love camp and if you aren't then I really think it's because you haven't tried the right recipe yet.

This vegetable comes in various shapes, sizes and colors with the most popular being a gorgeous, deep purple. It can be grilled, sautéed, baked, roasted and fried, which makes eggplant one of the most versatile veggies on the planet. Plus, it's very popular in most cuisines from the US to the UK to China to Pakistan to the Middle East.


Please try this refreshing, creamy, crunchy eggplant and labneh salad alongside a meat dish or on it's own, especially in Ramadan for a cool, light treat for Iftar.  It might just become your new favorite veggie or an addition to your most loved eggplant recipes.

Grilled Eggplant with Labneh Salad Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

30 Minutes

INGREDIENTS

  • 1 large eggplant, sliced

  • Olive oil

  • 1/2 teaspoon salt

  • 1 1/2 cups full fat labneh

  • 1/2 teaspoon salt or to taste 

  • 1/2 cup pomegranate kernels 

  • A handful of fresh parsley, chopped

  • 1/4 cup chopped walnuts (optional)

  • Smoked paprika (optional)

METHOD

  1. Brush each eggplant slice with olive oil on both sides and sprinkle with salt.

  2. Heat a grill pan, lay the eggplant slices, being careful not to overcrowd the pan.

  3. Grill for 2-3 minutes, turn over and grill for 2-3 minutes until charred on both sides.

  4. Transfer to a platter and cool completely.

  5. In a bowl mix labneh and salt until smooth.

  6. Dollop on top of the cooled eggplant slices.

  7. Top with pomegranate kernels, parsley, walnuts and paprika (optional) and drizzle with olive oil.

Tips and Bits

Grill eggplant slices and store in an airtight container in the fridge for this salad and other recipes.


You can also deep fry the eggplant slices until brown, drain on paper towel and proceed with the recipe.

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