Aubergine / eggpant /brinjal is an incredibly tasty vegetable and has antioxidants like vitamin A and C. It is also high in natural plant polyphenols which may help cells do a better job of processing sugar for diabetes. The base labneh is probiotic and is made of hung curd/Greek yoghurt. This is a middle east delicacy and is known as Imam Bayildi in Turkey.
Servings
6people
Servings
6people
Aubergine & Labneh
Print Recipe
Aubergine / eggpant /brinjal is an incredibly tasty vegetable and has antioxidants like vitamin A and C. It is also high in natural plant polyphenols which may help cells do a better job of processing sugar for diabetes. The base labneh is probiotic and is made of hung curd/Greek yoghurt. This is a middle east delicacy and is known as Imam Bayildi in Turkey.
Slice The aubergine into round ½ cm slices. Sprinkle with salt and leave for 10 minutes. Squeeze out the salt water.
Arrange the aubergine slices on a greased baking tray. Sprinkle with ¾ of the cumin powder, 1 teaspoon coriander powder, chilli powder (optional)
Sprinkle the remaining oil on the aubergine and bake for 15 minutes in a medium oven or until done. Turn over and switch off the oven. Leave until cool.
Strain the curds in a muslin lined sieve and place in the fridge for a few hours.
Grate /mash the garlic. Add to the labneh (hung curds) together with the remaining cumin powder.
Add 100ml cream to the labney and spread over the serving plate.
Place the cold, grilled aubergine slices over the labneh after tasting and adding extra seasoning if necessary.
Garnish with slivered almonds and chopped cilantro. Chill until served.
