Mahogany eggplant with labneh and pomegranate

Updated: Apr 26

This super simple recipe pops with flavor! This is a recipe that everyone will love, including those who normally do not like eggplant. I know I tend to drift towards the complex and involved recipe, but when I saw this recipe I had to try it. Middle Eastern cuisine pays homage to various eggplant dishes, from baba ghanoush to Imam Biyaldi and Mutabal, but I wanted to try this recipe. The tender broiled eggplant is elevated by the sweet-sour pomegranate glaze and tempered by the thick yogurt. I wanted to use baby eggplants for visual effect, but you can feel free to use the larger varieties too, as the original recipe calls for. I have not cooked enough from this book, but every time I cook from it I love the flavors and dishes. A book filled with wonderful recipes from Lebanon is a treat to have and cook from. Easy to follow recipes make mevwant To pick up this cookbook and make super delicious dinners every night. I highly recommend this cookbook for authentic flavors from the region.

For more wonderful recipes from this cookbook, click here.




Ingredients:

3-4 tablespoons olive oil

3-4 tablespoons pomegranate molasses

Salt to taste

10-12 baby long eggplants, halved or quartered, depending on size

1/2 cup labneh or Greek yogurt

Pomegranate seeds

Preheat an oven to 375°F with the rack in the middle shelf. Use the broil-convect function if your oven has that feature.

Mix the pomegranate molasses, olive oil and salt in a bowl to form an emulsion. . Cut the eggplants just just before using so they do not discolor. I cut thin buttons, but if they are really tender, you can halve them. Mix them well with the emulsion, coating the cut side well. If using large eggplants, peel first and then cut.

Layer the eggplant on a lined baking sheet on a single layer with the cut side up. Broil for 8-10 minutes, basting the eggplant with any emulsion that may be left. Check that the eggplants are cooked through and tender. Remove and cool.

To serve, layer the eggplants in a shallow bowl and drizzle, or add a small teaspoon of the labneh to each piece. Sprinkle liberally with pomegranate seeds.

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