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Easy
By Samantha Clark and Samuel Clark
Published 2014
Salt and fry the aubergines, but for this recipe we like to fry them a little darker than usual. Transfer to a dish and sprinkle over the red wine vinegar, mint, chilli and garlic. These aubergines improve if left to sit for 20 minutes or so.
To serve, spoon a small dollop of the spiced labneh on top of each aubergine slice and finish with a little ext