Long-Roasted Aubergine with Garlic, Labne and Chilli Croutons
By Nothing Fancy by Alison Roman
Published on 07 April 2022
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 temperature. Whatever you do, make sure there’s at least one large aubergine half per person. Looking for more aubergine recipes? Look no further.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 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
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!)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.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.)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.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.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.