Smoked Eggplant with Labneh Sauce
Main Dishes • Arabian
Description
Smoked Eggplant with Labneh Sauce
Ingredients
- Eggplants 15 oz
- Olive Oil 4 tablespoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Garlic 1 clove
- Greek Yogurt 1 cup
- Fresh Mint 0 oz
- Grated Lemon Zest ½ teaspoon
- Freshly squeezed lemon juice 1 tablespoon
- Pink peppercorns ½ teaspoon
- Light balsamic vinegar to taste
- Pitted Dates 0 oz
- Grated Orange Zest 1 teaspoon
- White Sesame Seeds ½ teaspoon
- Sea Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven. Roast the eggplants on a 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.
Step 2
Once the eggplants have cooled 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.
Step 3
For the sauce: combine garlic, labneh, mint, lemon zest, lemon juice, pink peppercorns, and 2 tablespoons of oil in a medium bowl; season with salt and pepper.
Step 4
Spread the labneh sauce in a thin layer on plates. Place the eggplant on top and drizzle with a small amount of balsamic vinegar. Sprinkle the eggplant with dates, orange zest, and sesame seeds. Drizzle with olive oil and season with salt.
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