Harissa Roasted Aubergines

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

harissa

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with a different flavor profile.

Slice the aubergines in half lengthwise.

Nick the back of the aubergines to create a flat base so they don't roll around.

Cut a crisscross pattern into the cut side of the aubergines to let moisture out and flavor in.

Mix together coriander seeds, cumin seeds, olive oil, and lemon juice to create a marinade.

Brush the marinade generously onto the cut sides of the aubergines.

Place the aubergines in the oven at 170°C (approximately 340°F) for about 40 minutes.

Prepare the labneh by mixing 300 grams of Greek yogurt with a tablespoon of salt in a bowl.

Spread the salted yogurt over kitchen paper on a plate, sprinkle with more salt, and layer with additional kitchen paper to draw moisture out.

Repeat the process of layering and drawing moisture out of the yogurt two or three times.

Spread the thickened labneh onto a serving plate, dust with sumac, black sesame seeds, and fresh mint, and drizzle with extra virgin olive oil.

Remove the roasted aubergines from the oven and place them on top of the labneh.

Finish with a squeeze of lemon over the roasted aubergines.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens