Grilled Eggplant Drizzled With Multiple Middle Eastern Flavours

Delicious and worthy of company. Modified from eggplant with tahini/labneh sauce, http://www.greenprophet.com

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 wa.

eggplant, cold water, lemon, ground cumin, salt & freshly ground black pepper, labneh, garlic clove, date syrup, pomegranate molasses, tahini