Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Long-Roasted Aubergine with Garlic,…
Long-roasted aubergine with garlic, labne and chilli croutons

Long-Roasted Aubergine with Garlic, Labne and Chilli Croutons

Brought to you by: Nothing Fancy by Alison Roman
    4 serving

Prep time:

Cook time:

Serves: 4

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.
Share recipe


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


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.

Shop the ingredients

You might like