Appetizer

Charred Eggplant Caviar with Whipped Labneh, Burnt Garlic & Pomegranate Oil

Name: Charred Eggplant Caviar with Whipped Labneh, Burnt Garlic & Pomegranate Oil
Prep time: 5 min
Cook time: 28 min
Total time: 33 min
Yield: 4 servings
Ingredients: 2 large globe eggplants (about 1.5 lbs total); 3 tbsp tahini; 2 tbsp fresh lemon juice; 2 cloves garlic, minced; sea salt and cracked pepper; ½ cup labneh (strained yogurt); 6 cloves garlic, thinly sliced; 4 tbsp extra-virgin olive oil; 2 tbsp pomegranate molasses; ½ tsp Aleppo pepper; ¼ tsp cayenne; 2 tbsp pomegranate arils; 3 tbsp toasted pine nuts; fresh mint leaves for garnish

A reinvented baba ganoush: whole eggplants charred over flame until blackened and collapsing, then folded with tahini and lemon into a silky purée. Topped with clouds of tangy labneh, crispy burnt garlic slivers, pomegranate molasses threaded with chili oil, and toasted pine nuts. Meant for tearing warm flatbread.

351cal 8gprotein 26gcarbs 26gfat 5min prep 28min cook 4serves

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