Grilled Eggplant with Labneh, Pomegranate seeds, Raisins and Chermoula

Vegetarian on the grill doesn’t have to be boring

large eggplants, cut into slices lengthwise

1/4 cup

Labneh

3 tbsp

pomegranate seeds

2 tbsp

raisins

2 tbsp

toasted almonds

3 cups

cilantro

1 cup

parsley

4 cloves

garlic

1 tsp

ginger

lemon, juiced

1 tbsp

cumin

3 tbsp

Grapeseed oil

Method:

Preheat the grill to medium heat. Grill the eggplant for 7-8 minutes, flipping once part way through the cooking process. Set aside.
To make your Chermoula; in a mixing bowl combine cilantro, parsley, garlic, ginger, lemon, paprika, cumin and grapeseed oil. Mix and season with salt and pepper. Set aside.
Lay the grilled eggplant on a serving dish. Garnish with chermoula, labneh, pomegranate seeds, raisins and toasted almonds. Serve immediately.