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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grill whole eggplants in the oven turning to char or directly over a flame. The charred taste of flame-grilled eggplant is more authentic. | 2. Use tongs to turn the eggplant from side to side, ensuring that it’s cooked and soft all over. Place the hot, grilled eggplant in a paper bag or inside a covered dish and allow it to cool slightly. This makes it easier to peel. | 3. Remove the eggplant to a plate and get a small bowl of cold water ready. When it’s just cool enough to handle by its cap end, wet your fingers and pick off the charred peel. | 4. Cut it in half horizontally. | 5. Lay the eggplant down again and press a fork through the flesh, make striations along its length. | 6. Squeeze some lemon juice over the surface. | 7. Sprinkle cumin, sea salt and freshly ground black pepper, to taste, over it. | 8. Add crushed garlic to labneh and mix very well. | 9. Drizzle it up and down its length. Criss-cross the surface with a trail of labneh. | 10. Drizzle it with date syrup and pomegranate molasses. You want only a little sweetness. Drizzle from side to side, or diagonally, so that it makes a pretty pattern. | 11. Eat while it’s still warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
cold water				-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
cumin			ground	-	-	-	-
sea salt black pepper			ground	-	-	-	-
labneh	2	tablespoons		-	-	-	-
garlic clove	1		crushed	-	-	-	-
date syrup	1 1/2	1/2		-	-	-	-
pomegranate molasses	1	tablespoon		-	-	-	-
tahini	2 1/4	tablespoons		192.375	8.8391	6.0109	16.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.