1 large eggplant, cut into thick roundels
4 tablespoon mint pesto
4 tablespoon labneh/ Curd cheese
hot sauce and ketchup as per taste
4 tablespoon oil
1 teaspoon ras el hanout spice
¼ teaspoon red chili powder
- Wash and cut eggplants into ¼ inch thick roundels. In a ziploc bag, add the eggplant slices, add oil and spices to it, shake well to mix well. Refrigerate the eggplants for 3-4 hours minimum.
- Heat a tava, add another 1 teaspoon oil, remove the eggplants from the ziploc, place the roundels on the hot tava, keep the flame simmer, close the pan with a lid and cook for a minute, flip the eggplant and cover cook again for a minute, flip again. Do this until the eggplants looked well browned and crisp.
- Remove the cooked eggplants on to a serving plate. Top it with mint pesto, labneh, pickled cucumbers, drizzle some hot sauce and serve it immediately. Enjoy the flavor party in your mouth.