Roasted Eggplant with Labneh & Pistachio
A complete meal with simple ingredients that can be whipped up in a jiffy
Servings Prep Time
2people 30min
Cook Time Passive Time
20min 10min
Servings Prep Time
2people 30min
Cook Time Passive Time
20min 10min
Ingredients
Instructions
  1. Pre-heat the oven to 180 degrees. Cut the eggplant into two halves, lengthwise. Score them with a knife and rub some salt into them and keep aside. In the meanwhile, in a pan, put in 1 tbsp oil, add the garlic and onions and mix well.
  2. Once the eggplant releases some water, wash it and pat it dry and then marinate in a little oil and salt (adjust according to taste). Put it into the oven for 20 minutes or till just done but it holds its shape.
  3. Now, scoop out some of the meat from the middle (take care to not tear the skin at the bottom) and cut it up and mix it with the onion mixture. Stuff the whole mixture back into the eggplant. And put it back into the warm oven.
  4. Now, whip the labneh/hung/greek yogurt well. And spoon gently over the grilled eggplant. Sprinkle with slivered pistachios and a dash of olive oil.