Grilled Cauliflower and Eggplant with Labneh and Green Chili Oil
Sam Muller
PUBLISHED January 26, 2026
This recipe is not only delicious, but it will set your kitchen up for excellent future meals—think green chili oil with breakfast eggs, labneh spread onto lunch wraps, and leftover cauliflower and eggplant with rice or pasta for dinner. The labneh and chili oil can be made and refrigerated up to one week in advance. Keep lemons on hand, which make this dish (and its leftovers) especially delicious when cut into wedges for squeezing on top.
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