- 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.
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