Aubergines and Marrows with Labaneh and Pine Nuts

Easy to prepare and quick to enjoy, this plate is refreshing, wholesome and has a crunchy bite to it! It can be served as an hors d’oeuvre on individual plates for a seated three- or four-course dinner or to add a note of earthy simplicity to a mezze variety.

Baladi aubergines, the most flavoursome coming from the area south of Bethlehem, renowned for its water springs and rich soil, are tender and have a very thin skin but are of short duration. Rihawi aubergin