Method
- Preheat a griddle pan to high. Drizzle 4 tbsp. of the oil onto a plate and add a pinch of salt. Finely slice the aubergine lengthways in ½ cm slices and rub both sides in the oil. Griddle the aubergine for 1-2 minutes a side until charred and tender. Remove and set to one side.
- Brush both sides of the bread with the remaining oil and griddle for 1-2 minutes each side until charred and toasted. Rub one side of the toast with garlic and place, garlic side up, onto a serving plate.
- Tip the labna into a mixing bowl and add half the lemon zest and a good pinch of salt. Add most of the walnuts, chilli and parsley and mix well. Slather the labna over the bread and top with the charred aubergines.
- Drizzle the tahini and pomegranate molasses over the aubergines and scatter over the remaining lemon zest, walnuts, chilli and parsley. Drizzle over a little olive oil and serve immediately.
Ingredients
Serves 2 as a light lunch or 4 as an appetizer
6 tbsp. olive oil, plus extra for drizzling
1 large aubergine
2 large slices of sourdough bread
1 clove garlic, peeled
440g labna
The zest of a lemon
25g walnuts, bashed into a fine rubble
½ red chilli, deseeded and finely chopped
A small handful of finely chopped parsley leaves
Tahini to serve
Pomegranate molasses to serve
Sea salt
