Baked eggplant with labneh and pomegranate

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Smokey baked eggplant is a great foil for the sweet and creamy labneh and pomegranate. And the Za’atar just makes everything sing!

baked-ottolenghi-eggplants

Ingredients (serves 4)

4 small Eggplants (2 – 3 large eggplant)

1/2 cup EV olive oil

1 tsp pomegranate molasses (extra for serving)

1 tbsp fresh thyme, stems removed

Salt and pepper

pinch of chilli flakes

Labneh Sauce

1 cup Labneh (Barambah Organics make a very good one)

3 tbsp olive oil

Squeeze of lemon juice

1 – 2 garlic cloves, minced finely

1/2 cup of water

3 tsp Za’atar (for serving)

1/2 cup Pomegranate seeds (for serving)

Method

  • Preheat the oven to 200c
  • Cut the eggplant in half, lengthways, leaving the stems on
  • Using a sharp knife, make incisions in the eggplant flesh in a diamond pattern (see picture). Be careful not to pierce the whole way through the skin of the egplant
  • Mix together the pomegranate molasses and olive oil
  • Brush all the eggplant halves equally with the oil until all used up
  • Season with salt and pepper and thyme leaves. Ensure some goes into the crevices you have cut
  • Bake in the oven, uncovered for 45 mins (you may want to finish them quickly under the grill, to give them some extra colour)
  • Meanwhile, make the labneh sauce by combining the Labneh, olive oil, lemon juice and garlic in a bowl
  • Slowly add the water and mix well until you are happy with the consistency. It should resemble yogurt. Set aside
  • When the baked eggplant have finished cooking, remove and let them cool slightly
  • When cooled, top with the labneh sauce, a few drops of pomegranate molasses, plenty of Za’atar and top with fresh pomegranate seeds
  • Enjoy!