Labneh with Charred Aubergines and Pomegranate Seeds
Equipment
- Strainer
- Muslin cloth/ cheesecloth
Ingredients
- 500 g plain yoghurt
- 1 tsp salt
- ½ tsp lemon juice
- ½ tsp lemon zest
- ½ tsp fresh parsley optional, finely chopped
- 2 baby aubergine for serving, sliced ½ cm thick lengthwise
- ¼ c pomegranate seeds for serving
- 4 tbsp olive oil
Instructions
- Mix in all the ingredients, save for the aubergine, pomegranate and olive oil with the yoghurt. Line a strainer with muslin -or cheese cloth and place over a large bowl. Pour the yoghurt mixture over the strainer and tie the cloth close. Allow to stand for 24 hours in the fridge until a dip-like consistency is reached. If you want the texture of a firmer cheese, allow to stand for 48 hours. Discard the liquid in the bowl.
- To make the grilled aubergine slices, slice the aubergines into slices, lengthwise, of about ½ cm thick. Brush with olive oil and sprinkle over salt and pepper. Grill in a heavy-based griddle pan or over a gas griddle until golden, tender and the slices have grill marks.
- To serve, spread the cheese out on a plate and arrange the grilled aubergine slices over the cheese. Drizzle with olive oil and pomegranate seeds. Serve alongside pita bread, felafels and lamb koftas. See my Persian Gulf Meze: https://blogbystean.com/meze/my-persian-gulf-meze/