Eggplants have a slightly earthy flavour to them. Their spongy texture makes them a great base for soaking up the seasoning. If you've never grilled eggplant before, they cook quickly and are easy to slice. Choose an eggplant that is glossy in appearance and firm to the touch.
There's no need to peel your eggplant before grilling. Wash the vegetable and slice into 2cm thick slices. The skin helps the grilled eggplant keep its shape and gives a nice texture. We like to serve ours with labneh and a good dollop of baba ganouj!
Labneh is a thick middle eastern style yoghurt that pairs well with grilled meats and vegetables! It's thicker than Greek yoghurt, so thick that it's almost like soft cheese. We like to water it down and add garlic and salt to make it into a delicious drizzle. If you're interested in making it yourself, take a look at Nadia Lim's easy recipe for labneh.
