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

• Kosher salt and freshly ground black pepper

• 2 garlic cloves, thinly sliced

• 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

Preheat the oven to 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.

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.