Roasted Eggplant with Labneh, Pomegranate, Mint, and Pistachios

Cubed eggplant roasted until browned and soft, piled over lemony labneh and finished with pomegranate, pistachios, and herbs.

Servings: 4 Time: ~45 min (10 min prep, 30–40 min roast) Oven: 425°F

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Ingredients

• 2 large eggplants, or 3 medium
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup labneh
• Zest of ½ lemon
• Juice of ½ lemon
• ¼ cup pomegranate seeds
• ¼ cup pistachios, chopped
• 2–3 tablespoons mint, dill, or parsley, chopped
• Optional: 1 teaspoon honey
• Optional: pinch of chili flakes

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Method

Heat oven to 425°F.

Cut eggplant into 1-inch cubes. Cubes are easiest for serving.

Put eggplant on a parchment-lined sheet pan.

Toss with:

• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Spread the eggplant out well. Eggplant needs space to brown. Use two pans if needed.

Roast for 30–40 minutes, tossing once halfway through, until the eggplant is soft inside and browned at the edges.

While it roasts, mix the labneh base:

• 1 cup labneh
• zest of ½ lemon
• juice of ½ lemon
• tiny pinch of salt
• optional 1 teaspoon honey

Spread the labneh on a large platter.

Pile roasted eggplant on top.

Finish with:

• pomegranate seeds
• chopped pistachios
• herbs
• drizzle of olive oil
• optional chili flakes

Serve warm or room temperature.