Spicy Syrian Eggplant with Labneh

Name: Spicy Syrian Eggplant with Labneh
Cook time: 2 h
Total time: 2 h
Yield: Serves 4 as an entrée
Ingredients: ½ teaspoon salt; 1 cup natural yoghurt; 100 ml olive oil; 2 eggplants, peeled and cut in half lengthwise; 6 mint leaves, finely chopped, plus extra to garnish; 6 flat leaf parsley leaves, finely chopped, plus extra to garnish; 1 tomato, seeded and diced; 1 garlic clove, peeled and finely sliced; drizzle of extra virgin olive oil; ¼ cup pine nuts, toasted and roughly chopped; 6 sprigs coriander, finely chopped, plus extra to garnish; ½ teaspoon sweet paprika; ½ teaspoon turmeric powder; 1 teaspoon ground cumin; salt; 1 tablespoon water; juice of ½ lemon; 1 teaspoon sugar; ¼ teaspoon salt

Preparation info

Serves
4
as an entrée

Difficulty
Medium
Ready in
2 hr

Appears in

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.

Ingredients

Starter
Spicy
Sous vide
Gluten-free
Vegetarian

Ingredients

Method