Labneh with Butterflied Eggplant and Salsa Verde

Updated at: Wed, 30 Aug 2023 04:15:12 GMT

Step 1

1. Preheat the oven to 180 Celcius. While the oven is pre heating, score the skin of the eggplants with a sharp knife (being careful to not cut too far in to the flesh of the egplant. Make 3 scores lengthways down the eggplant and one circling around the 'hat' of the eggplant. The aim is to remove the skin and keep the top of the eggplant.

Step 2

Place the scored eggplant on a baking tray lined with baking paper. Pop in the oven for 45 minutes to an hour ( rotating half way)or until the eggplant is completely soft.

Step 3

Remove Eggplant from the oven and transfer to a bowl and cover with plastic wrap to steam. While this is steaming, in a bowl combine herbs, olive oil, lemon juice, zest, cumin, garlic, salt and pepper.

Step 4

After the eggplant has steamed for at least 10 minutes, peel the skin away, keeping the eggplant whole.

Step 5

To serve, dollop the labneh on the bottom of a plate or shallow bowl, create a well in the centre and place the eggplant on top. Score the eggplant down the centre of the eggplant (without hitting the bottom) and butterfly the flesh of the eggplant. You can make multiple scores if it is a larger eggplant.

Step 6

Dress the eggplant with the salsa and the fried Garlic. A drizzle of olive oil is also encouraged! Serve with warm bread.

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