Transfer to the tray and roast for 30–35 minutes or until the chickpeas are nicely coloured. Allow to cool. Spread the labneh on a serving plate and top with the marinated eggplant and roasted ...
I cook with eggplant often and have tried possibly hundreds of eggplant recipes in my lifetime. It's also an integral part of my heritage as it features strongly in Middle Eastern dishes.
We were well into developing recipes for this book when Tony Porreca, our tester, pulled out an experimental jar of salted, paper-thin slices of eggplant packed in olive oil. Undeniably savory ...
Reserve the remaining cooking liquid. Roast the shanks in the oven for 45-60 minutes, or until the meat is falling off the bone. Remove the vegetables from the cooking liquid with a slotted spoon ...