Griddled Aubergines with Labna Chilli and Walnuts


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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

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