Labneh with Roasted Aubergines & Lemons
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Prep: 20 mins
Cook: 30 mins
Labneh is a thick, strained yogurt popular in the Middle East. It has a creamy, slightly tart flavour that’s perfect with our delicate aubergines and jazzed up with a dusting of spicy ras el hanut.
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547 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 1 lemon
  • 2 tsp ras el hanut
  • 1 red onion
  • 150g bulgar wheat
  • 1 garlic clove
  • 165g labneh
  • A handful of mint, leaves only
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas6. Trim the green tops from the aubergines. Cut the aubergines in half lengthways. Cut each half into 4 wedges. Place in a bowl.

  • 2.

    Zest the lemon in to a separate bowl. Cut the lemon in half and squeeze the juice from one half in with the zest. Set aside. Cut the remaining lemon half into a few thin slices. Add to the bowl with the aubergines.

  • 3.

    Pour 2 tbsp olive oil over the aubergines. Sprinkle in 1 tsp ras el hanut and plenty of salt and pepper. Toss together with your hands to coat.

  • 4.

    Lay the aubergine wedges and lemon slices on a baking tray lined with baking paper. Roast for 30 mins till the aubergine is soften and charred on the edges. Turn once, halfway through cooking.

  • 5.

    While the aubergines roast, peel and thinly slice the onion. Pop in a bowl. Cover with boiling water and a pinch of salt. Set aside to soak. This will mellow the onions.

  • 6.

    Tip the bulgar wheat into a pan. Peel and grate the garlic and add that too. Pour over enough water to cover by 1cm. Place on a gentle heat and cook for 8-10 mins till the water has been absorbed and the grains are tender. Take off the heat. Fluff the grains and stir in the lemon juice and zest. Season with a pinch of salt and pepper.

  • 7.

    Drain the onions and pat them dry with kitchen paper.

  • 8.

    Divide the labneh between two plates or 1 large platter. Spread out a little. Top with the roast aubergines, roast lemon and onion. Tear over the mint leaves. Dust over a little more ras el hanut. Serve with the lemony garlic bulgar wheat on the side.

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