Go Back

Burnt Aubergine, Coriander Oil, Garlic Labneh & Pomegranate

Course Dinner
Author Izy


For the labneh:

  • 150 g plain Greek yogurt
  • 2 cloves garlic , , minced or crushed
  • 1 tbsp tahini
  • salt

For the coriander oil:

  • 20 g (a large handful) coriander leaves (save some leaves for sprinkling at the end)
  • 80 ml extra virgin olive oil

For the rest:

  • 2 medium aubergines
  • 2 tbsp pomegranate molasses
  • 20 g shelled pistachios , , roughly chopped
  • large handful of pomegranate arils , (from about 1/4 pomegranate)


To make the labneh:

  • Place two layers of cheesecloth into a fine mesh seive (strainer) set over a medium bowl. Place the yogurt into the cheesecloth lined seive and set in the fridge overnight. Discard the liquid (whey) from the bowl. Tip the strained yogurt from the cheesecloth into a bowl and mix with the garlic, tahini and a pinch of salt.

To make the coriander oil:

  • Blend together the coriander and olive oil - you can do this in a jug using a hand blender (immersion blender) or in a free-standing blender.

The rest:

  • Place the aubergines over the lit burner of a gas hob. Leave to char, turning occasionally using kitchen tongs, until completely blackened all over. Let the aubergines cool then peel off the charred skin, leaving the stem intact.
  • Spoon the labneh into a couple of bowls (or over a large serving platter) and spread it around with the back of a spoon. Top with the peeled aubergines then drizzle with the pomegranate molasses and coriander oil. Sprinkle with salt, the pistachios, pomegranate arils and reserved coriander leaves.
  • Serve with flatbreads for scooping as a starter for 4 people OR with brown rice and grilled halloumi cheese as a main for 2 people.


- you can burn the aubergine by placing it under your oven grill and turning it occasionally until completely blackened. The aubergine just won't be smoky if you use this method.