Spicy Syrian Eggplant, Labneh

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Preparation info

  • Serves:

    4

    as a starter
    • Difficulty

      Easy

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.

Ingredients

For the Yoghurt Labneh

  • 1 cup yoghurt
  • ½ teaspoon of salt

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