Aubergine with Labneh and Sumac

This vegetable dish proves once again that you can do so much more than grill meat and fish on the barbecue.

The labneh
Place the clean tea towel in the colander and spoon the yoghurt into it. Put a drip tray underneath. The longer you let the yoghurt drain, the firmer it becomes. A few hours is generally sufficient, but you can also leave it overnight.

The aubergines

Cut the aubergines in half lengthwise, then score the flesh crosswise down to the skin, creating a diamond pattern. Sprinkle the flesh with salt. Leave to stand for at least an hour. Pat the aubergines dry with some kitchen paper. Brush them generously with olive oil and grill them on a hot barbecue until golden brown and juicy on both sides. Turn them regularly to prevent them from burning. Arrange the cooked aubergines on a platter with the flesh facing upwards.
Spoon a generous portion of labneh onto each aubergine and sprinkle with coarse sea salt, pepper and sumac to taste. Roughly chop the flat-leaf parsley and scatter it over the aubergines with some good olive oil just before serving. This dish is at its very best when served warm.

Tip

+ Sumac? It comes from a shrub in the cashew family, native to the Mediterranean region. Its red berries are ground and give the dish a fresh, lemony flavour.
+ A slightly more spectacular way to make labneh: spoon the yoghurt into the tea towel, tie it closed with some string and hang it in a cool place with a drip tray underneath.

The Big Winter BBQ Book

Mme Charlotte
Snor Publishing House
€ 16,99

Recipe from: The Big Winter BBQ Book
Photography: Saskia Lelieveld