First posted: Jul 7, 2013

Aubergine, Pine Nut and Labneh Salad



Cooks in:        Serves:2

  • 2 large aubergines
  • 2 Tbsp sumac
  • 1 Tbsp dried chilli flakes
  • Olive oil
  • Sea salt flakes, to taste
  • 2 Tbsp pine nuts, toasted until lightly golden and fragrant
  • About 20 mint leaves, rinsed
  • Zest of 1 lemon
  • 10 small labneh balls (or ricotta)
  • Pomegranate Molasses, to taste
  • Pomegranate seeds (arils), to garnish

What to do

1. Pre-heat your oven to 180C. Slice the aubergines into discs, about 1cm thick

2. Season with the chilli, sumac, salt and pepper and olive oil and lay them flat on a baking tray

3. Oven roast for 35-45 minutes until cooked through and golden. Remove from the oven and lay out on a platter.

4. Top with the toasted pine nuts, mint leaves, lemon zest labneh and a drizzle of pomegranate molasses. Finish off with a scattering of pomegranate seeds and serve immediately.

Find more of Ishay's recipes on her blog Food And The Fabulous

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