Roasted Eggplant Agrodolce Recipe

Inspired by Upland

Time1h

Serves4

garlic labne

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Ingredients

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For the Roasted Eggplant

2 medium Eggplant

3 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

4 cloves Garlic

1 cup red wine vinegar

2 tablespoons Honey

1 teaspoon Red pepper flakes

1 cup Fresh Basil

For the Garlic Labne

2 cups Greek Yogurt

2 cloves Garlic

2 tablespoons ReaLemon lemon juice

1 teaspoon Celtic sea salt

1 tablespoon olive oil

Method

For the Roasted Eggplant

Prepare and Roast Eggplant

Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush them with olive oil, and sprinkle with salt and black pepper. Place cut-side down on a baking sheet.

Roast Eggplant

Roast in the oven for about 25-30 minutes until the flesh is tender and slightly caramelized.

Prepare Agrodolce Sauce

Meanwhile, in a saucepan, combine garlic, red wine vinegar, honey, and red pepper flakes. Bring to a simmer over medium heat and allow to reduce for about 10 minutes until slightly thickened.

Combine and Serve

Remove the eggplant from the oven, drizzle with the agrodolce sauce and top with fresh basil before serving.

For the Garlic Labne

Prepare Garlic Labne

In a bowl, combine Greek yogurt, minced garlic, lemon juice, salt, and olive oil. Mix well until smooth.

Chill

Cover and refrigerate for at least 30 minutes to allow flavors to meld.