Charred Eggplant Labneh by @weberbbqausnz

45 min

8 servings

🍆

1.5 kg

Eggplant

🥣

480 g

Labneh

🫒

30 ml

Olive oil

🧄

2 cloves

Garlic

🧂

2 tsp

Salt

⚫

1 tsp

Black pepper

🌶️

Chilli oil

🫙

Sumac

🍞

Bread

  1. Place
    • Eggplant

    Poke a few holes in the eggplants and place them on the BBQ.

  2. Char
    • Eggplant

    Char the eggplants until the skins are blackened and the flesh is fully soft.

  3. Transfer
    • Eggplant

    Transfer to a strainer.

  4. Cool
    • Eggplant

    Once cool enough to handle, peel off the skins and set them aside.

  5. Drain
    • Eggplant

    Leave the flesh in the strainer to keep draining, until you end up with about 550g of pulp.

  6. Combine
    • Eggplant
    • Garlic
    • Olive oil

    In a blender, combine the eggplant flesh, charred skins, garlic, olive oil and salt, then blend until completely smooth.

  7. Fold
    • Eggplant
    • Labneh

    Fold through the labneh until fully combined.

  8. Top
    • Chilli oil
    • Sumac
    • Bread

    Top with chilli oil and sumac, and serve with charred bread.

Charred Eggplant Labneh by @weberbbqausnz

45 min

8 servings

🍆

1.5 kg

Eggplant

🥣

480 g

Labneh

🫒

30 ml

Olive oil

🧄

2 cloves

Garlic

🧂

2 tsp

Salt

⚫

1 tsp

Black pepper

🌶️

Chilli oil

🫙

Sumac

🍞

Bread

Preparation Steps

  1. Step 1/8

    Poke a few holes in the eggplants and place them on the BBQ.

    🍆Eggplant
    🍢Skewer

  2. Step 2/8

    Char the eggplants until the skins are blackened and the flesh is fully soft.

    🍆Eggplant

  3. Step 3/8

    Transfer to a strainer.

    🍆Eggplant
    🧺Strainer

  4. Step 4/8

    Once cool enough to handle, peel off the skins and set them aside.

    🍆Eggplant

  5. Step 5/8

    Leave the flesh in the strainer to keep draining, until you end up with about 550g of pulp.

    🍆Eggplant
    🧺Strainer

  6. Step 6/8

    In a blender, combine the eggplant flesh, charred skins, garlic, olive oil and salt, then blend until completely smooth.

    🍆Eggplant
    🧄Garlic
    🫒Olive oil
    🧂Salt

  7. Step 7/8

    Fold through the labneh until fully combined.

    🍆Eggplant
    🥣Labneh

  8. Step 8/8

    Top with chilli oil and sumac, and serve with charred bread.

    🌶️Chilli oil
    🫙Sumac
    🍞Bread

Composition

Ingredients

Types

Vegetables, Dairy, Oils, Spices, Grains, Bakery

Ingredients

Eggplant, Labneh, Olive oil, Garlic, Salt, Black pepper, Chilli oil, Sumac, Bread

Notes

Eggplant (approx. 3 large), Sumac (to serve, amount not given), Bread (charred, to serve, amount not given)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Low-Carb, Egg-Free, soy-free, Vegetarian

Calories

140 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 8g, Fat: 10g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 90mg, Potassium: 260mg, Sodium: 480mg, Magnesium: 15mg

Vitamins

Vitamin C: 3mg, Vitamin B6: 0.1mg, Vitamin K: 3mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Strainer, Skewer

Appliances

Grill, Blender

Type

Type

Type Of Dish

Dip, Spread, Starter, Appetizer

Occasions

Barbecue, Summer Gathering

Origin

Source

Platform

instagram

Original Creator

@weberbbqausnz

Origin

Cuisine

Mediterranean, Middle Eastern

Geographic

Australia, Sydney

Various

Aspect

Texture

Creamy, Smooth

Flavors

Smoky, Garlicky, Tangy, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigeration : 4-5 days (in an airtight container,once cooled to room temperature), freezing : not recommended (labneh-based dips can separate and lose texture when frozen)