Long-roasted eggplant with garlic, labne and chile croutons

Ingredients for Long-roasted eggplant with garlic, labneh, and tiny chilli croutons

• 450 g aubergines, halved lengthwise

• 175 ml olive oil, divided, plus more as needed

• kosher salt and freshly ground black pepper

• 2 garlic cloves, thinly sliced

• 1 fresh red chilli, very thinly sliced, or 5 ml crushed red pepper flakes

• 240 g torn bread (crusty bread such as sourdough, country loaf, or miche), in 1.25 cm pieces

• 240 g labneh, full-fat Greek yogurt, or soured cream

• 1 preserved lemon, finely chopped

• 15 ml fresh lemon juice, plus more as desired

• 240 g fresh mint or coriander leaves, tender leaves and stems

How to make Long-roasted eggplant with garlic, labneh, and tiny chilli croutons

1. Preheat the oven to 220°C (fan 200°C).

2. Using a small paring knife, make a few 1.5 cm slits into the cut side of each eggplant. You can do this lengthwise, crosswise, or diagonally to add a decorative touch.

3. Place the eggplant cut side up on a rimmed baking tray and drizzle with 120 ml of olive oil, distributing it as evenly as possible. Season with salt and pepper, then turn the eggplant over so that the cut side is facing down.

4. Roast in the oven without moving or disturbing the eggplants until they are completely tender, cooked through, and golden brown on the bottom, for 40–45 minutes. The skin will look shrivelled, and when poked, the eggplant should feel tender and nearly collapsing. Use a spatula to lift the eggplant to check the underside for colour.

5. Meanwhile, heat the remaining 60 ml of olive oil in a large frying pan over medium heat. Add the garlic and chilli, and cook, shaking the pan occasionally, until they are frizzled and fragrant but not yet browned, for 1–2 minutes.

6. Add the bread to the frying pan and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, for 3–5 minutes. Remove from the heat and set aside.

7. In a small bowl, combine the labne, preserved lemon, and 1 tablespoon of lemon juice. Season with salt and pepper, and add more lemon juice to taste. Smear this mixture onto the bottom of a large serving platter or in a shallow bowl.

8. Once the eggplant is ready, use a fish spatula (or a regular spatula) to lift each eggplant half in one motion, preserving its lovely golden underside. Place the eggplant cut side up on top of the seasoned labne.

9. Scatter the crispy croutons and fresh herbs over the eggplant before serving.

10. The eggplant can be roasted a few hours in advance and kept loosely covered at room temperature (no need to reheat—it’s excellent at room temperature). The labne can be prepared a week in advance, covered tightly, and refrigerated. The croutons can be made up to 2 days ahead and kept covered tightly at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.