Spicy Syrian Eggplant with Labneh


Preparation info

  • Serves


    as an entrée
    • Difficulty


    • Ready in

      2 hr

Appears in

At Home with Sous Vide

At Home with Sous Vide

By Dale Prentice

Published 2013

  • About

This is my version of a recipe I prepared many times for Greg Malouf’s ‘Arabesque lunches’ at Stones of the Yarra Valley, Victoria. The eggplant in this dish takes on wonderful sweet and sour flavours and has a gorgeous velvety texture. It makes a great vegetarian starter or a divine side dish for lamb.



  • ½ teaspoon salt
  • 1 cup natural yoghurt


    Stir the salt through the yoghurt and hang in muslin, or a very fine sieve, over a bowl in the fridge for 12 hours.

    Preheat a water bath to 90°C/194°F.

    Heat the oil in a heavy-based pan and fry the eggplant until 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. Remove from the heat and stir in the fresh herbs.

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