Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

Ingredients

For the Eggplant

• 2 medium globe eggplants

• 3 tbsp olive oil

• 1 tsp kosher salt

• Freshly ground black pepper

For the Zhug

• 1 packed cup fresh cilantro leaves and tender stems

• ½ cup fresh parsley leaves

• 1 small jalapeño, roughly chopped

• 1 small garlic clove

• ½ tsp ground cumin

• ¼ tsp ground coriander

• 2 tbsp fresh lemon juice

• ¼ cup extra-virgin olive oil

• ½ tsp kosher salt

For Serving

• 1 cup labneh

• ⅓ cup toasted pistachios, roughly chopped

• ¼ cup fresh mint leaves

• Zest of 1 lemon

• Extra-virgin olive oil

• Flaky sea salt

Method

1. Make the Zhug

Add the cilantro, parsley, jalapeño, garlic, cumin, coriander, lemon juice, olive oil, and salt to a food processor.

Pulse until finely chopped but still textured. Avoid blending until completely smooth.

Taste and adjust with additional lemon juice or salt as needed.

Set aside.

2. Prepare the Eggplant

Preheat a grill to medium-high heat.

Slice the eggplant crosswise into ¾-inch-thick rounds.

Brush both sides generously with olive oil and season with salt and black pepper.

Allow the seasoned eggplant to rest for 10 minutes before grilling.

3. Grill with The Chef’s Press®

Place the eggplant slices on the hot grill and top with The Chef’s Press®.

Cook for 4–5 minutes, until deeply marked and caramelized.

Flip, return The Chef’s Press®, and cook for another 3–4 minutes, until the eggplant is tender and creamy in the center.

Transfer to a plate and rest for several minutes.

4. Assemble

Spread the labneh across a large serving platter.

Arrange the warm grilled eggplant over the labneh, allowing some of the creamy base to remain visible.

Spoon the fresh zhug over the eggplant.

Finish with toasted pistachios, mint leaves, lemon zest, a drizzle of extra-virgin olive oil, and flaky sea salt.

Serve warm or at room temperature.

Chef’s Tips

Cut the Eggplant Thickly
Thick slices hold their shape on the grill while developing a soft, creamy interior.

Use Enough Olive Oil
Eggplant absorbs oil quickly. Brush the slices evenly rather than pouring oil directly over them to prevent oversaturation.

Look for Tenderness, Not Just Grill Marks
The eggplant is ready when a knife slides easily through the center. The exterior should be deeply caramelized while the inside remains soft and creamy.

Keep the Zhug Fresh and Textured
Pulse rather than purée. A slightly coarse texture keeps the herbs vibrant and gives the finished dish more character.