LONG-ROASTED EGGPLANT WITH GARLIC, LABNE & TINY CHILLI CROUTONS,

SERVES 4-6

3 medium or 2 large eggplants,

halved lengthwise

¾ cup olive oil coarse salt and freshly ground black pepper 2 garlic cloves, thinly sliced

1 red chilli, very thinly sliced,

or 1 teaspoon chilli flakes

2 cups torn crusty bread (such as sourdough

or country loaf), in 1cm pieces

1 cup labne or full-fat Greek-style yoghurt

or sour cream

1 preserved lemon, finely chopped 1 tablespoon lemon juice, plus extra to taste 1 large handful mint or coriander leaves

Preheat the oven to 215°C.

Using a small paring knife, make a few 1cm slits into the cut side of each eggplant. (You can do this lengthwise, crossways or even diagonally. Knock yourself out with your decorative prowess!)

Place the eggplant cut side up on a baking tray and drizzle with ½ cup of the olive oil, distributing it as evenly as possible. Season with salt and pepper and turn the eggplant over so each piece is cut side down.

Place in the oven and roast, without moving or disturbing, until the eggplant is completely tender, cooked through, and golden brown on the bottom, about 40-45 minutes. (Since the skin is already so dark, it can be hard to tell, but the skin will look shrivelled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for colour.)

Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chilli and cook, shaking the pan occasionally, until the garlic and chilli are frizzled and fragrant but not yet browned, 1-2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3-5 minutes. Remove from the heat and set aside.

Combine the labne, preserved lemon and 1 tablespoon lemon juice in a small bowl; season with salt, pepper and more lemon juice, if you like. Smear the mixture on the bottom of a large serving platter or shallow bowl.

Once the eggplant is ready to go, use a spatula to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place, cut side up, on top of the seasoned labne. Scatter with the crispy croutons and herbs to serve. DO AHEAD Eggplant can be roasted a few hours ahead, then kept loosely covered at room temperature (no need to reheat – it’s excellent at room temperature). The labne can be seasoned a week ahead, covered tightly and refrigerated. The croutons can be made 2 days ahead and kept tightly covered at room temperature.