Spicy Syrian Eggplant, Labneh


Preparation info

  • Serves:


    as a starter
    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

This is my version of a recipe I prepared many times for Greg Malouf’s Arabesque lunches at Stones of the Yarra Valley. Eggplant takes on such wonderful flavours and provides them with a velvety texture. This dish is a vegetarian starter or a divine side dish for lamb.


For the Yoghurt Labneh

  • 1 cup yoghurt
  • ½ teaspoon of salt


    For the Yoghurt Labneh

    Stir the salt into the yoghurt and hang in a cheesecloth or a very fine sieve over a bucket in the fridge for 12 hours.

    For the Syrian Eggplant

    Heat the oil in a heavy based pan and fry the eggplant until they are lightly coloured and golden. Set aside in the fridge.

    Combine the dried spices, salt and sugar with the lemon juice and water in a vacuum pouch, then add the cold eggplant, garlic and tomato. Vacuum-seal on high, removing as much air as possible. Cook in the preheated water bath for 90 minutes.

    To Assemble

    Serve at room temperature with a spoonful of the labneh, pine nuts, extra herbs and a drizzle of good quality extra virgin olive oil.