Barbecued Aubergines with Labneh & Seeds Recipe | Abel & Cole

Barbecued Aubergines with Labneh & Seeds

Cooking time
Serves2-4 people
Vegetarians
Barbecued Aubergines with Labneh & Seeds

Make meaty aubergines the star attraction at your next barbecue. Cook them whole on the hot grill for smoky charred outsides and meltingly tender middles, then serve with tangy quick-pickled onions, creamy labneh and a nutty handful of seeds for crunch.

Ingredients

  • 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

Buy the ingredients to start making your own
Add Ingredients To Basket

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. 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.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket
Enjoy With
Add extra ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Momma

Rate