Long-Roasted Aubergine with Garlic, Labne, and Tiny Chilli Croutons

Ingredients for Long-Roasted Aubergine with Garlic, Labne, and Tiny Chilli Croutons

• 3 medium or 2 large globe or Italian aubergines (about 1.1kg), halved lengthwise

• 180ml olive oil, divided, plus more as needed

• Sel kasher et poivre noir fraîchement moulu

• 2 gousses d'ail, finement tranchées

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

• 300g torn bread (crusty bread such as sourdough, country loaf, or miche), in 1/2-inch pieces

• 240ml labne, full-fat Greek yoghurt, or soured cream

• 1 preserved lemon, finely chopped

• 1 tablespoon fresh lemon juice, plus more as desired

• 1 cup fresh mint or coriander leaves, tender leaves and stems

Préchauffez le four à 218°C.

Using a small paring knife, make a few 1/2-inch slits into the cut side of each aubergine. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!)

Place the aubergine cut side up on a rimmed baking sheet and drizzle with 120ml olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the aubergine is cut side down.

Place in the oven and roast, without moving or disturbing, until aubergine is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the aubergine to check the underside for colour), 40 to 45 minutes.

Meanwhile, heat the remaining 60ml olive oil in a large skillet over medium heat. Add the garlic and chilli and cook, shaking the skillet occasionally, until the garlic and chilli are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside.

Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl.

Once the aubergine is good and ready to go, use a fish spatula (or regular spatula) to lift up each aubergine half in one fell swoop, preserving its lovely golden underside. Place the aubergine, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs before serving.

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

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.