This recipe makes a nice entrée, part of a platter or turn it into a salad.
It can also be made in advance – grill the eggplant, make the labne and then it’s just 10-15 minutes to put it together. The rolls can also be done in advance too.
You can put the rolls with the rocket or serve it on the side. We enjoyed this as part of a BBQ feast.
Serves 4-6 depending on what else it’s with.
2 eggplant – medium or use 3 smaller, sliced length ways about 6 slices per eggplant – this makes 12 rolls
500g Greek yoghurt, strained
Zest a lemon
½ tsp salt
4-6 T chopped herbs – parsley/coriander/mint/basil/dill/chervil etc…
1/2 cup walnuts, toasted in the oven, chopped
Half bag rocket – about 4 large handfuls or 60g
Pomegranate seeds from half a pomegranate (optional)
Drizzle of pomegranate molasses about 2-3 tsp
Extra virgin olive oil
Extra herbs if you like and lemon wedges on the side
The day before or in the morning, mix the yoghurt, zest of a lemon and salt together. Place a clean cloth or a teatowel in a sieve over a bowl and fold up to cover the top. Place in the fridge overnight so the whey drains out and thickens. When it’s thick, tip into a bowl and add the chopped toasted walnuts and herbs. Season to taste.
Slice the eggplant length ways. Brush with olive oil and season with salt. Grill until charred on each side and tender. Cool.
Lay out all the eggplant, divide and dollop spoonfuls of the walnut herb labne at the end of each piece of eggplant and roll up. Easy!
To serve sprinkle the rocket on a large serving plate. Place the eggplant rolls on top. Sprinkle over some pomegranate jewels and drizzle over some extra virgin olive oil and some pomegranate molasses if you have some (recommended!) Serve with lemon wedges.