Seamus Mullen's Smoky Eggplant with Labneh

date eggplant labneh mint cook like a pro vegetarian

Seamus Mullen

4 Servings

Source

Ingredients

2 Japanese eggplants (about 1 pound total)

4 tablespoons olive oil, divided, plus more for serving

Kosher salt, freshly ground black pepper

1 small garlic clove, finely grated

1 cup labneh (Lebanese strained yogurt)

½ cup torn fresh mint

½ teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

½ teaspoon ground pink peppercorns

Saba or aged balsamic vinegar (for brushing)

5 Medjool dates, pitted, cut into small pieces

1 teaspoon finely grated orange zest

½ teaspoon black and/or white sesame seeds

Flaky sea salt

Method

Heat broiler. Broil eggplants on a rimmed baking sheet, turning often, until skins are charred and flesh is tender when pierced with a paring knife, 25–30 minutes. Transfer eggplants to a medium bowl and cover with a plate to steam slightly.

When cool enough to handle, peel eggplants; discard peel. Using your hands, pull flesh into thin strips (as you would string cheese). Toss with 2 Tbsp. oil in a clean medium bowl; season with kosher salt and black pepper.

Whisk garlic, labneh, mint, lemon zest, lemon juice, pink peppercorns, and 2 Tbsp. oil in another medium bowl; season with kosher salt and black pepper.

Spread a thin layer of seasoned labneh on plates. Top with eggplant and brush with saba (a little goes a long way). Top eggplant with dates, orange zest, and sesame seeds. Drizzle with more oil and sprinkle with sea salt.