Smoked Eggplant with Labneh Sauce

Main Dishes | Arabian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Smoked Eggplant with Labneh Sauce

Ingredients

Eggplants - 15.9 oz
Olive Oil - 4 tablespoons
Coarse Salt - to taste
Ground Black Pepper - to taste
Garlic - 1 clove
Greek Yogurt - 1 cup
Fresh Mint - 1.2 oz
Grated Lemon Zest - ½ teaspoon
Freshly squeezed lemon juice - 1 tablespoon
Pink peppercorns - ½ teaspoon
Light balsamic vinegar - to taste
Pitted Dates - 0.2 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.