EGGPLANT STEAK WITH POMEGRANATE, LEMON LABNE, AND MEDITERRANEAN HERB SALAD

Name: EGGPLANT STEAK WITH POMEGRANATE, LEMON LABNE, AND MEDITERRANEAN HERB SALAD
Ingredients: Grapeseed or light flavored oil 6 Tbsp.; Pomegranate molasses ¾ cup; Cumin, ground 3 tsp.; Paprika, smoked 3 tsp.; Fennel, ground 3 tsp.; Salt ½ - 1 tsp.; Ground black pepper to taste; Eggplant (approx. 1 lb. each), cut lengthwise into 1” “steaks” 6 ea.; Labne, or Plain Greek Yogurt 3 cups; Tahini 9 Tbsp.; Lemon zest 6 tsp.; Lemon juice 6 Tbsp.; Salt ½ tsp.; Black pepper, ground to taste; Sumac 3 tsp.; Warm water as needed; Chickpeas, canned, drained 3 cups (about 2, 15 oz. cans); Red onion, finely diced 1 ½ ea.; Black olives, oil cured, pitted ¾ cup; Lemon juice 6 Tbsp.; Extra virgin olive oil 6 Tbsp.; Ground black pepper as needed; Feta cheese, crumbled 12 oz.; Mint leaves 3 cups; Cilantro leaves 3 cups; Flat leaf parsley leaves 3 cups; Dill sprigs 3 cups; Extra-virgin olive Oil as needed; Pomegranate, whole, arils separated 3 ea.

by Sepi Z October 17, 2021

EGGPLANT STEAK WITH POMEGRANATE, LEMON LABNE, AND MEDITERRANEAN HERB SALAD

Rated 5 stars by 1 users

Calories

360

Author:

Sepi Z

Ingredients

Pomegranate Marinade

Grapeseed or light flavored oil 6 Tbsp.
Pomegranate molasses ¾ cup
Cumin, ground 3 tsp.
Paprika, smoked 3 tsp.
Fennel, ground 3 tsp.
Salt ½ - 1 tsp.
Ground black pepper to taste
Eggplant (approx. 1 lb. each), cut lengthwise into 1” “steaks” 6 ea.

Lemon Labne or Yogurt

Labne, or Plain Greek Yogurt 3 cups
Tahini 9 Tbsp.
Lemon zest 6 tsp.
Lemon juice 6 Tbsp.
Salt ½ tsp.
Black pepper, ground to taste
Sumac 3 tsp.
Warm water as needed

Chickpea Salad

Chickpeas, canned, drained 3 cups (about 2, 15 oz. cans)
Red onion, finely diced 1 ½ ea.
Black olives, oil cured, pitted ¾ cup
Lemon juice 6 Tbsp.
Extra virgin olive oil 6 Tbsp.
Ground black pepper as needed
Feta cheese, crumbled 12 oz.
Mint leaves 3 cups
Cilantro leaves 3 cups
Flat leaf parsley leaves 3 cups
Dill sprigs 3 cups
Extra-virgin olive Oil as needed
Pomegranate, whole, arils separated 3 ea.

Directions

For the Pomegranate Marinade: Mix the oil, pomegranate molasses and spices—season with a little salt and black pepper.
Slice the eggplant lengthwise into 1 inch slices. Brush both sides with the Pomegranate Marinade.
For the Lemon Labne or Yogurt: Whisk together the labne (or Greek Yogurt), tahini, lemon zest and juice, salt pepper and sumac. Thin with a little warm water if necessary until the sauce is still thick but spreadable.
For the Chickpea Salad: Mix the chickpeas, red onion, black olives and season to taste with lemon juice, olive oil and black pepper. Allow to sit at room temperature to meld flavors.
Grill the eggplant steaks on both sides –turning down the fire after marking and cooking until completely tender, using a skewer or a knife to make sure that they are fully cooked. Keep warm.
Mix the feta and herbs into the chickpea salad and drizzle with a little additional olive oil.
Spread a good amount of the Lemon Labne on each plate. Top with the eggplant steak and the chickpea and herb salad.
Finish with the pomegranate arils.

Recipe Note

This recipe meets all HKHL Recipe Nutrition Goals for an entrée.

Carbohydrate to fiber ratio: 4

Nutrition

Calories 360, Protein 13 grams, Carbs 40 grams, Fiber 9.5 grams, Saturated Fat 4 grams, 4 grams, Trans Fat 0 grams, Sodium 405 milligrams, Sugar 0 grams, 4.5 grams, 705 milligrams