Eggplant with Sweet and Savory Glaze and Mint Lime Labneh

Serves 1
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Directions

  1. 1Slice the fairytale eggplant in half.
  2. 2Slice the fairytale eggplant in half.
  3. 3Slice the fairytale eggplant in half.
  4. 4Place it on a plate and sprinkle with kosher salt.
  5. 5Place it on a plate and sprinkle with kosher salt.
  6. 6Place it on a plate and sprinkle with kosher salt.
  7. 7Let it sit for 10 minutes and then pat dry.
  8. 8Let it sit for 10 minutes and then pat dry.
  9. 9Let it sit for 10 minutes and then pat dry.
  10. 10In a bowl, whisk together the ingredients for the glaze, which include honey, cumin, coriander, and soy sauce.
  11. 11In a bowl, whisk together the ingredients for the glaze, which include honey, cumin, coriander, and soy sauce.
  12. 12In a bowl, whisk together the ingredients for the glaze, which include honey, cumin, coriander, and soy sauce.
  13. 13Mince the garlic and slice the scotch bonnet pepper.
  14. 14Mince the garlic and slice the scotch bonnet pepper.
  15. 15Mince the garlic and slice the scotch bonnet pepper.
  16. 16Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat.
  17. 17Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat.
  18. 18Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat.
  19. 19Add the dried eggplant face down and sear for 3-4 minutes per side until golden. Remove and set aside.
  20. 20Add the dried eggplant face down and sear for 3-4 minutes per side until golden. Remove and set aside.
  21. 21Add the dried eggplant face down and sear for 3-4 minutes per side until golden. Remove and set aside.
  22. 22In the same skillet, add the garlic and scotch bonnet peppers and sauté until fragrant.
  23. 23In the same skillet, add the garlic and scotch bonnet peppers and sauté until fragrant.
  24. 24In the same skillet, add the garlic and scotch bonnet peppers and sauté until fragrant.
  25. 25Add the prepared glaze, drained cannellini beans, and the seared eggplant to the skillet.
  26. 26Add the prepared glaze, drained cannellini beans, and the seared eggplant to the skillet.
  27. 27Add the prepared glaze, drained cannellini beans, and the seared eggplant to the skillet.
  28. 28Toss to coat and reduce to a simmer.
  29. 29Toss to coat and reduce to a simmer.
  30. 30Toss to coat and reduce to a simmer.
  31. 31Cook for 5-6 minutes until the glaze thickens slightly.
  32. 32Cook for 5-6 minutes until the glaze thickens slightly.
  33. 33Cook for 5-6 minutes until the glaze thickens slightly.
  34. 34Add lime juice and fresh cilantro, then toss to coat once more.
  35. 35Add lime juice and fresh cilantro, then toss to coat once more.
  36. 36Add lime juice and fresh cilantro, then toss to coat once more.
  37. 37Make the mint labneh by mixing labneh, chopped mint, lime juice, salt, and pepper together.
  38. 38Make the mint labneh by mixing labneh, chopped mint, lime juice, salt, and pepper together.
  39. 39Make the mint labneh by mixing labneh, chopped mint, lime juice, salt, and pepper together.
  40. 40Serve the eggplant and beans over the labneh.
  41. 41Serve the eggplant and beans over the labneh.
  42. 42Serve the eggplant and beans over the labneh.
  43. 43Garnish with fresh mint and pistachios.
  44. 44Garnish with fresh mint and pistachios.
  45. 45Garnish with fresh mint and pistachios.

Ingredients

  • 1 pint fairytale eggplant
  • 1 pint fairytale eggplant
  • 1 pint fairytale eggplant
  • 1 15-ounce can cannellini beans
  • 1 15-ounce can cannellini beans
  • 1 15-ounce can cannellini beans
  • 1 scotch bonnet pepper
  • 1 scotch bonnet pepper
  • 1 scotch bonnet pepper
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 0.25 cup chopped cilantro
  • 0.25 cup chopped cilantro
  • 0.25 cup chopped cilantro
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.5 tsp coriander
  • 0.25 smoked paprika
  • 0.25 smoked paprika
  • 0.25 smoked paprika
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 0.66 cup labneh or cashew yogurt
  • 0.66 cup labneh or cashew yogurt
  • 0.66 cup labneh or cashew yogurt
  • 1 juice of lime
  • 1 juice of lime
  • 1 juice of lime
  • 2 tbsp chopped mint
  • 2 tbsp chopped mint
  • 2 tbsp chopped mint
  • pistachios
  • pistachios
  • pistachios

Equipment

platebowlwhiskknifecast iron skilletchopping boardspatulalime press

Tips

  • Picking up something you wouldn't normally cook with and experimenting can lead to amazing dishes.