Fire Roasted Charred Eggplant Recipe
Labneh, mint, pomegranate molasses, curry aioli, dukkah (vegetarian, contains nuts, can be GF)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
- 2
Char the Eggplant
Place the eggplants cut side down on the grill or on a baking sheet if using the oven. Grill for about 10-15 minutes or until the flesh is tender and charred. In the oven, roast for about 20-25 minutes.
- 3
Make the Curry Aioli
In a bowl, combine mayonnaise and curry powder. Mix well and season with salt and pepper to taste.
- 4
Assemble the Dish
Once the eggplant is cooked, remove it from the grill or oven. Spread a generous layer of labneh on top of each eggplant half. Drizzle with pomegranate molasses and sprinkle with dukkah and fresh mint leaves.
- 5
Serve
Serve warm alongside the curry aioli for dipping.