For the eggplant
4 medium aubergines
4 tbsp Greenleaf Extra Virgin Olive Oil
Kosher salt and freshly ground pepper
For the tahini sauce
3 tbsp tahini
250 g labneh
Lemon juice
Salt and pepper
For the gremolata
1 small bunch of flat-leaf parsley, washed and dried (one cup loosely packed)
1 garlic clove
2 preserved lemon peels
Toasted almond flakes for serving
For the roasted carrots
1
Preheat the oven to 220 ℃.
2
Halve the eggplants and cut a crisscross pattern into them without cutting through the skin.
3
Toss the eggplant with olive oil and season with salt and pepper.
4
Roast for about 20 minutes, tossing halfway through, until golden and tender.
5
While the eggplants are cooking, chop the parsley until it is nearly finely chopped.
6
Add the garlic by using a Microplane or fine-tooth grater.
7
Chop the preserved lemon until very fine.
8
Chop everything together till it’s all mixed.
9
Keep aside until the eggplants are cooked.
10
Remove the eggplants from the oven drizzle with tahini and top with gremolata and toasted almonds if preferred.
Ingredients
For the eggplant
4 medium aubergines
4 tbsp Greenleaf Extra Virgin Olive Oil
Kosher salt and freshly ground pepper
For the tahini sauce
3 tbsp tahini
250 g labneh
Lemon juice
Salt and pepper
For the gremolata
1 small bunch of flat-leaf parsley, washed and dried (one cup loosely packed)
1 garlic clove
2 preserved lemon peels
Toasted almond flakes for serving
