Roasted Eggplant with Creamy Labneh and Spicy Chili Oil
Roasted Eggplant with Creamy Labneh and Spicy Chili Oil
Ingredients
For the Roasted Eggplant
- 2 eggplant, large, halved lengthwise
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Labneh Base
- 1 1/2 cups labneh, full-fat
For the Spicy Chili Oil
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 teaspoon honey
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon kosher salt
For the Garnish and Serving
- 1/4 cup pine nuts
- 1/4 cup fresh dill, finely chopped
- 4 pieces pita bread, warmed, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the eggplant: Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin. Drizzle generously with 1/4 cup olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the eggplant halves cut-side down on the prepared baking sheet.
⏱️ 5 min
- 3
Roast the eggplant for 30 to 40 minutes, or until very tender and caramelized. The flesh should be soft and easily scoopable. Remove from oven and let cool slightly.
⏱️ 40 min•🌡️ 400
- 4
While the eggplant roasts, prepare the spicy chili oil: In a small saucepan, heat 1/4 cup olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Stir in the red pepper flakes, smoked paprika, and tomato paste. Cook for another 2 minutes, stirring constantly.
⏱️ 5 min
- 5
Remove the saucepan from heat. Stir in the honey, fresh lemon juice, 2 tablespoons water, and 1/4 teaspoon kosher salt. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches a pourable consistency. Set aside.
⏱️ 3 min
- 6
Toast the pine nuts: In a small dry skillet, toast the pine nuts over medium-low heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Watch carefully as they can burn quickly. Remove from heat and set aside.
⏱️ 3 min
- 7
Assemble the dish: Spread the 1 1/2 cups labneh evenly across a large serving platter or individual plates. Place the roasted eggplant halves on top of the labneh. Spoon the spicy chili oil generously over the eggplant, allowing some to pool around the base.
⏱️ 5 min
- 8
Garnish with the toasted pine nuts and finely chopped fresh dill. Serve immediately with warm pita bread for scooping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Eggplant with Creamy Labneh and Spicy Chili Oil
Ingredients
For the Roasted Eggplant
- 2 eggplant, large, halved lengthwise
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Labneh Base
- 1 1/2 cups labneh, full-fat
For the Spicy Chili Oil
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 teaspoon honey
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons water, or more, to thin
- 1/4 teaspoon kosher salt
For the Garnish and Serving
- 1/4 cup pine nuts
- 1/4 cup fresh dill, finely chopped
- 4 pieces pita bread, warmed, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the eggplant: Score the flesh of each eggplant half in a crosshatch pattern, being careful not to cut through the skin. Drizzle generously with 1/4 cup olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the eggplant halves cut-side down on the prepared baking sheet.
⏱️ 5 min - 3
Roast the eggplant for 30 to 40 minutes, or until very tender and caramelized. The flesh should be soft and easily scoopable. Remove from oven and let cool slightly.
⏱️ 40 min•🌡️ 400 - 4
While the eggplant roasts, prepare the spicy chili oil: In a small saucepan, heat 1/4 cup olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Stir in the red pepper flakes, smoked paprika, and tomato paste. Cook for another 2 minutes, stirring constantly.
⏱️ 5 min - 5
Remove the saucepan from heat. Stir in the honey, fresh lemon juice, 2 tablespoons water, and 1/4 teaspoon kosher salt. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches a pourable consistency. Set aside.
⏱️ 3 min - 6
Toast the pine nuts: In a small dry skillet, toast the pine nuts over medium-low heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Watch carefully as they can burn quickly. Remove from heat and set aside.
⏱️ 3 min - 7
Assemble the dish: Spread the 1 1/2 cups labneh evenly across a large serving platter or individual plates. Place the roasted eggplant halves on top of the labneh. Spoon the spicy chili oil generously over the eggplant, allowing some to pool around the base.
⏱️ 5 min - 8
Garnish with the toasted pine nuts and finely chopped fresh dill. Serve immediately with warm pita bread for scooping.
⏱️ 2 min