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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
- 2
Season and Roast
Drizzle olive oil over the cut sides of the eggplants, and sprinkle with sea salt. Place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes until golden brown and tender.
- 3
Prepare the Labneh
While the eggplants are roasting, prepare the labneh by placing it in a serving bowl and drizzling with a little olive oil if desired.
- 4
Finishing Touches
Once the eggplants are done, remove them from the oven and allow them to cool slightly. Serve them warm, topped with fresh mint leaves and alongside the labneh.
