Members recipe 
Garden Mains · Levantine
Roasted Eggplant with Labneh, Tomato and Basil
A whole eggplant roasts until collapsing and silky, then opens to cradle a garlicky tomato sauce. Dollops of tangy labneh, a drizzle of pomegranate molasses and fresh basil make it a striking, restaurant-worthy main.
Test kitchen note: Roast the eggplant until the skin wrinkles and the flesh offers no resistance to a knife; undercooked eggplant tastes spongy and bitter.
Method 6 steps
This recipe is for members
Join to unlock the full ingredient list, all 6 steps and every other members recipe in the library.
Already a member? Sign in
Pairs well with
Cook these next
Top rated in Garden Mains
Favourites from this slice
Pepper Shakshuka with Pesto Toasts
Eggs gently poach in a sweet, smoky stew of tomato and red and yellow peppers laced with cumin. Toasted baguette roun...
Members-only recipe
Olive Oil Dolmas in a Cast-Iron Pan
Tender vine leaves are rolled around rice perfumed with allspice, dill and toasted pine nuts, then gently simmered in...
Thai Red Curry with Tofu and Baby Corn
Coconut milk simmered with red curry paste turns a rich sunset orange around silky tofu, crunchy baby corn, green pep...
Greek Gemista with Potato Wedges
Hollowed tomatoes and sweet peppers are packed with herby rice cooked in their own pulp, then baked between chunky po...