Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 large eggplant (approximately 500 grams) into 1 cm thick rounds and season both sides with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Brush both sides of the eggplant rounds with 2 tablespoons of olive oil and grill them over medium-high heat for 3 to 4 minutes per side, or until tender and lightly charred.

3. 3

   In a small bowl, combine 1 cup of labneh, 0.25 cup of finely chopped fresh mint, 0.25 cup of finely chopped fresh parsley, 1 minced garlic clove, and 1 tablespoon of lemon juice.

4. 4

   In a separate small bowl, whisk together 3 tablespoons of pomegranate molasses and 1 tablespoon of water until a smooth glaze forms.

5. 5

   Arrange the grilled eggplant rounds on a serving platter and generously spread a spoonful of the herbed labneh over each piece.

6. 6

   Drizzle the pomegranate glaze over the labneh-topped eggplant rounds and sprinkle with 1 tablespoon of toasted sesame seeds before serving.