Eggplant with Sweet and Savory Glaze and Mint Lime Labneh
Serves 1
Directions
- 1Slice the fairytale eggplant in half.
- 2Place it on a plate and sprinkle with kosher salt.
- 3Let it sit for 10 minutes and then pat dry.
- 4In a bowl, whisk together the ingredients for the glaze, which include honey, cumin, coriander, and soy sauce.
- 5Mince the garlic and slice the scotch bonnet pepper.
- 6Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat.
- 7Add the dried eggplant face down and sear for 3-4 minutes per side until golden. Remove and set aside.
- 8In the same skillet, add the garlic and scotch bonnet peppers and sauté until fragrant.
- 9Add the prepared glaze, drained cannellini beans, and the seared eggplant to the skillet.
- 10Toss to coat and reduce to a simmer.
- 11Cook for 5-6 minutes until the glaze thickens slightly.
- 12Add lime juice and fresh cilantro, then toss to coat once more.
- 13Make the mint labneh by mixing labneh, chopped mint, lime juice, salt, and pepper together.
- 14Serve the eggplant and beans over the labneh.
- 15Garnish with fresh mint and pistachios.
Ingredients
- 1 pint fairytale eggplant
- 1 15-ounce can cannellini beans
- 1 scotch bonnet pepper
- 2 garlic cloves
- 2 tbsp olive oil
- 0.25 cup chopped cilantro
- 1 tbsp soy sauce
- 2 tbsp honey
- 0.5 tsp cumin
- 0.5 tsp coriander
- 0.25 smoked paprika
- salt
- pepper
- 0.66 cup labneh or cashew yogurt
- 1 juice of lime
- 2 tbsp chopped mint
- pistachios
Equipment
platebowlwhiskknifecast iron skilletchopping boardspatulalime press
Tips
- Picking up something you wouldn't normally cook with and experimenting can lead to amazing dishes.
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