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.
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.
- Eggplant: 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.
- 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.
- Garlic: 1 clove
- Greek yoghurt: 1 glass
- Fresh mint: 35 g
- Grated lemon zest: 0.5 teaspoon
- Freshly squeezed lemon juice: 1 tablespoon
- Pink peppercorns: 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.
- Greek yoghurt: 1 glass
- Eggplant: 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