Estimated reading time: 4 minutes
We are going to work with a nice versatile vegetable. The eggplant, in itself a bit tasteless and therefore ideal to give it your own twist with herbs and spices. This grilled eggplant with labneh has quite a bit of spice because we cover it with chili oil. Furthermore, we use garam masala and we season the labneh with a fine spice mix. All in all, a very nice vegetarian dish with plenty of flavor.
Grilled Eggplant with Labneh – Vegetarian Mediterranean Recipe
You can vary nicely with this dish because you can use exactly those herbs and spices that you feel like. The flesh of the eggplant is like a sponge and therefore takes on the flavor with which you rub it. In this case the chili oil and the garam masala. That is a herb / spice mixture made from various types of spices and herbs. Including laurel, cumin, cinnamon, chili powder, ginger powder, etc. When you open the jar, the scent will immediately meet you!
Labneh, often considered a culinary chameleon, is essentially curd that contains drained Greek yogurt. We transform it into a fairly thick sauce, laced with the characteristic flavors of a specially formulated “bagel spice mix”.
Although we will not use the entire amount of labneh here, the remainder, if kept cool, offers a versatile use for several days where it can enrich or complement other dishes.
Variation tips
• Swap out the chili oil for harissa for an extra kick. • Use za'atar instead of garam masala for a Middle Eastern twist. • Add roasted chickpeas as a topping for extra crunch.
Below is the full recipe with ingredients. Have fun making the recipe below. Delicious bites!
Grilled eggplant with labneh
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Print Email recipe Pin Rate recipeIngredients:
- 2 eggplant
- 4 el chili oil
- 2 el garam masala
- 3 twigs fresh mint
- 4 el pomegranate seeds
- 3 el sweet and sour pickled onion
- 1 el olive oil
- 2 tl sesame seeds
For the labneh:
- 500 gram Greek yoghurt
- 2 el bagel spice mix
- 5 el yoghurt
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We first make the labneh, you do this the night before. Spoon the Greek yogurt into a clean tea towel and place in a colander over a bowl. Place in the fridge and drain.
- The next day you remove the yogurt from the cloth and mix it with the regular yogurt and the bagel spice mix, pour in some more olive oil and let it stand until use.
- Preheat your oven to 200 degrees.
- Cut the aubergines through the middle and then score a cross pattern in the flesh. Spread with the chilli oil and sprinkle with the garam masala and coat the whole eggplant well.
- Place the halves on a baking sheet lined with parchment paper and place in the oven for 35 to 40 minutes. Halfway through, turn the eggplant so that the cut side is down.
- Remove from the oven and place on the plates, spoon some labneh on the warm flesh, and finish with fresh mint, pomegranate seeds, the sweet and sour onion and sesame seeds.
- Delicious bites!
Eggplant is a super versatile vegetable, you can give it whatever flavor you want. Below I have some great ideas for you to try out.
For example, this delicious spicy grilled eggplant bell pepper soup.
Or try these Italian stuffed eggplant rolls.
But this grilled tomato and eggplant salad is also great.
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Grilled eggplant with labneh
So good!