Harissa-Roasted Eggplant on Cool Labneh with Pomegranate
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Roast, swoosh, devour.
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Ingredients:
The Harissa-Roasted Eggplant
・2 large eggplants, cut into thick wedges
・4 tbsp olive oil
・3 tbsp harissa paste
・2 tbsp honey
・3 garlic cloves, grated
・1 tsp ground cumin
・1 tsp smoked paprika
・1 tsp flaky sea salt
・½ tsp cracked black pepper
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The Cool Labneh Cloud
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・16 oz labneh or thick Greek yogurt
・3 tbsp olive oil
・2 tbsp lemon juice
・1 tbsp lemon zest
・1 garlic clove, grated
・½ tsp fine sea salt
・¼ tsp cracked black pepper
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The Jewel Pomegranate Crown
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・1 cup fresh pomegranate seeds
・3 tbsp toasted pine nuts
・¼ cup fresh parsley, torn
・¼ cup fresh mint leaves, torn
・2 tbsp pomegranate molasses
・1 tbsp warm harissa oil
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The Finishing Crown
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・Fresh micro mint leaves
・Cracked black pepper
・Flaky sea salt
・Warm pita bread for serving
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Instructions
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Preheat the oven to 425°F and line a baking tray with parchment paper.
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“All the details are in the first comment.Whisk olive oil with harissa paste, honey, garlic, cumin, paprika, salt, and pepper for the marinade.
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Toss the eggplant wedges in the harissa marinade until every piece is glossy crimson.
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Spread the wedges on the tray and roast for 35 minutes, flipping halfway, until deeply caramelized.
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Beat labneh with olive oil, lemon juice, zest, garlic, salt, and pepper until cloud-light and smooth.
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Toast pine nuts in a dry pan over medium heat for 3 minutes until golden and fragrant.
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Drag a long swoosh of cool labneh across a wide black plank using the back of a spoon.
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Pile the harissa-roasted eggplant wedges onto the labneh in artful overlapping clusters.
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Scatter pomegranate seeds, pine nuts, parsley, and mint generously across the eggplant.
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Drizzle pomegranate molasses and warm harissa oil, finish with micro mint, pepper, and salt, and serve with pita.
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Enjoooooy
