Name: Baked Eggplant with Tahini Labneh Sauce and Preserved Lemon Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium aubergines; 4 tbsp Greenleaf Extra Virgin Olive Oil; Kosher salt and freshly ground pepper; 3 tbsp tahini; 250 g labneh; Lemon juice; Salt and pepper; 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

Yields4 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

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

Preheat the oven to 220 ℃.

Halve the eggplants and cut a crisscross pattern into them without cutting through the skin.

Toss the eggplant with olive oil and season with salt and pepper.

Roast for about 20 minutes, tossing halfway through, until golden and tender.

While the eggplants are cooking, chop the parsley until it is nearly finely chopped.

Add the garlic by using a Microplane or fine-tooth grater.

Chop the preserved lemon until very fine.

Chop everything together till it’s all mixed.

Keep aside until the eggplants are cooked.

Remove the eggplants from the oven drizzle with tahini and top with gremolata and toasted almonds if preferred.

Ingredients