Spicy Syrian Eggplant, Labneh

Name: Spicy Syrian Eggplant, Labneh
Yield: Serves: 4 as a starter
Cuisine: Australia
Ingredients: 1 cup yoghurt; ¼ cup pine nuts toasted and roughly chopped; ½ teaspoon sweet paprika; ¼ teaspoon salt; 1 teaspoon sugar; 2 eggplants, peeled and cut into ½” cubes; ½ teaspoon turmeric powder; 1 teaspoon ground cumin; ½ teaspoon of salt; 7 tablespoons olive oil (100ml); Salt; 1 tomato seeded and diced; 6 sprigs coriander, finely chopped; 1 clove garlic, peeled and finely sliced; ½ lemon, juice only; 1 tablespoon water; 6 continental parsley leaves, finely chopped; 6 mint leaves, finely chopped

Preparation info

Serves:
4
as a starter

Difficulty
Easy

Appears in

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.

Ingredients

For the Yoghurt Labneh

1 cup yoghurt
½ teaspoon of salt

Oceania
Australia
Starter
Side dish
Lunch
Sous vide
Spicy
Vegetarian
Gluten-free

Method

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 w