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. 2Place it on a plate and sprinkle with kosher salt.
  3. 3Let it sit for 10 minutes and then pat dry.
  4. 4In a bowl, whisk together the ingredients for the glaze, which include honey, cumin, coriander, and soy sauce.
  5. 5Mince the garlic and slice the scotch bonnet pepper.
  6. 6Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat.
  7. 7Add the dried eggplant face down and sear for 3-4 minutes per side until golden. Remove and set aside.
  8. 8In the same skillet, add the garlic and scotch bonnet peppers and sauté until fragrant.
  9. 9Add the prepared glaze, drained cannellini beans, and the seared eggplant to the skillet.
  10. 10Toss to coat and reduce to a simmer.
  11. 11Cook for 5-6 minutes until the glaze thickens slightly.
  12. 12Add lime juice and fresh cilantro, then toss to coat once more.
  13. 13Make the mint labneh by mixing labneh, chopped mint, lime juice, salt, and pepper together.
  14. 14Serve the eggplant and beans over the labneh.
  15. 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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