Barbecued Aubergines with Labneh Recipe | Abel & Cole

Barbecued Aubergines with Labneh

Cooking time
Serves2-4 people
Vegetarians Gluten-free diets
Barbecued Aubergines with Labneh

Make marvellous aubergines the star attraction at your next barbecue by cooking them whole on the hot grill for smoky charred outsides and meltingly tender middles. Serve with tangy quick-pickled onions, creamy labneh and a nutty handful of seeds for crunch. A hearty main, or serve them as part of a mezze with piles of warm flat bread, bowls of tabbouleh, houmous and grilled veg.

Ingredients

  • 1 red onion
  • 1 lemon
  • 2 aubergines
  • 160g labneh
  • A handful of mint, leaves only
  • 2 tbsp omega seed mix

Prep: 5 mins + heating barbecue | Cook: 20 mins

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Method

1. Light your barbecue. It will take around 45 mins to get hot enough to cook on. When the coals are glowing white, they’re ready.
2. Meanwhile, peel and thinly slice the red onion. Slide the onion into a bowl and squeeze over the juice from half the lemon. Add a pinch of salt and give the onion a good scrunch with your hands. Set aside to 'quick pickle'.
3. When the barbecue is ready, pop the whole aubergines onto the grill. Barbecue them for 15-20 mins, turning them every few mins, till charred and smoky with soft middles. Carefully lift the aubergines off the grill onto a plate, split them open and season them with salt and pepper.
4. Serve the barbecued aubergines on a platter with spoonfuls of labneh, the pickled onions, torn mint leaves, a scattering of seeds, a drizzle of extra virgin olive oil and wedges of lemon for squeezing.
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