Smoked eggplant with labneh sauce

4 servings

40 minutes

Smoked eggplant with labneh sauce is a true delight of Arabic cuisine, infused with deep aromas and a velvety texture. This recipe harks back to traditional Middle Eastern methods of cooking vegetables over an open flame, allowing the eggplant to reveal its sweet flavor with a hint of smokiness. Tender and melt-in-your-mouth, it pairs harmoniously with the refreshing labneh sauce, fragrant mint, and a spicy note of pink pepper. Dates and orange zest add exquisite sweetness, while sesame provides a crunchy texture. This dish is an ideal option for a light dinner or as part of an Arabic mezze, allowing one to enjoy the richness of flavors and sophistication of Eastern cuisine.

Energy value per serving

• Calories: 256.3
• Proteins: 4.6g
• Fats: 22.2g
• Carbohydrates: 9.3g

Ingredients

• Eggplants: 450 g
• Olive oil: 4 tbsp
• Coarse salt: to taste
• Ground black pepper: to taste
• Garlic: 1 clove
• Greek yogurt: 1 glass
• Fresh mint: 35 g
• Grated lemon zest: 0.5 tsp
• Freshly squeezed lemon juice: 1 tbsp
• Pink pepper: 0.5 tsp
• Light Balsamic Vinegar: to taste
• Pitted dates: 5 g
• Grated orange zest: 1 tsp
• White sesame seeds: 0.5 tsp
• Sea salt: to taste

Cooking steps

1. Preheat the oven. Roast the eggplants on a rimmed baking sheet, turning frequently, until soft and the skin is charred, about 25-30 minutes. Transfer the eggplants to a medium bowl and cover with plastic wrap; let them steam.

   Required ingredients:

   • Eggplants: 450 g

2. When the eggplants cool slightly, peel off the skin; discard the skin. Tear the flesh into thin strips by hand. Mix with 2 tablespoons of oil in a medium bowl; season with salt and pepper.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Coarse salt:  to taste
   • Ground black pepper:  to taste

3. Sauce: mix garlic, labneh, mint, lemon zest, lemon juice, pink pepper, and 2 tbsp of oil in a medium bowl; season with salt and pepper.

   Required ingredients:

   • Garlic: 1 clove
   • Greek yogurt: 1 glass
   • Fresh mint: 35 g
   • Grated lemon zest: 0.5 teaspoon
   • Freshly squeezed lemon juice: 1 tablespoon
   • Pink pepper: 0.5 teaspoon
   • Olive oil: 4 tablespoons
   • Coarse salt:  to taste
   • Ground black pepper:  to taste

4. Spread a thin layer of labneh sauce on the plates. Place the eggplant and brush it with a little balsamic vinegar. Sprinkle the eggplant with dates, orange zest, and sesame seeds. Drizzle with olive oil and salt.

   Required ingredients:

   • Greek yogurt: 1 glass
   • Eggplants: 450 g
   • Light Balsamic Vinegar:  to taste
   • Pitted dates: 5 g
   • Grated orange zest: 1 teaspoon
   • White sesame seeds: 0.5 teaspoon
   • Olive oil: 4 tablespoons
   • Sea salt:  to taste