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Long-Roasted Aubergine with Garlic, Labne and Chilli Croutons

By Nothing Fancy by Alison Roman
Aubergine is a wonderful vegetable (OK, it's a fruit) with special powers. That custardy texture is easy to achieve when the aubergine gets halved lengthways, drenched in olive oil and roasted at a very high…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 175 g of crusty bread, torn into 1cm pieces
  • 1 preserved lemon, finely chopped
  • 1 tbsp of lemon juice, extra to taste
  • 2 large of aubergines
  • 185 ml of olive oil
  • 2 cloves of garlic
  • 1 red chilli, very thinly sliced or you can use 1 tsp chilli flakes
  • 250 g of labne, full-fat greek yogurt or sour cream
  • 1 large handful of mint or coriander leaves
  • 1 bowl of rice, to serve

Method

6 steps

  1. Step 1

    Preheat oven to 235°C/215°C fan/gas 8. With a knife, score the cut side of the aubergines. (Lengthways, crossways or diagonally. Knock yourself out!)

  2. Step 2

    Place the aubergines cut-side up on a baking tray and drizzle evenly with 125ml of the olive oil. Season and turn the aubergine over so it’s cut side down.

  3. Step 3

    Place in the oven and roast, without moving, until tender and golden on the bottom, 40-45 mins. (The skin will look shrivelled and the aubergine on the verge of collapse; you can also use a spatula to lift and check the underside for colour.)

  4. Step 4

    Meanwhile, heat the remaining 60ml olive oil in a frying pan over medium heat. Cook the garlic and chilli until frizzled and fragrant, but not browned, 1-2 mins. Add the bread and season. Stir until evenly toasted, 3-5 mins. Remove and set aside.

  5. Step 5

    Combine the labne, preserved lemon and lemon juice in a bowl; season and add more lemon juice, if liked. Smear the mixture over a large serving dish.

  6. Step 6

    Once the aubergine is ready, use a spatula to carefully lift each half on top of the labne, cut side up. Scatter with the crispy croutons and herbs before serving alongside a bowl of rice.