- 1 lemon
- Sea salt
- 2 aubergines
- Freshly ground pepper
- 160g labneh
- A handful of mint, leaves only
- 2 tbsp mixed seeds
- 1 tbsp olive oil
Prep: 5 mins | Cook: 20 mins
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. 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 quickly pickle.
2. 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 and season them with salt and pepper.
3. Serve the barbecued aubergines on a platter with dollops of labneh, the lemony onions, torn mint leaves, a scattering of seeds, a drizzle of olive oil and wedges of lemon for squeezing.