(Soft. Creamy. Crunchy. No garnish — just flavor and texture on a plate.)
This appetizer is rich and rustic. Roasted eggplant with golden edges, spoonfuls of thick labneh melting on top, crushed pistachios for crunch, and a good olive oil drizzle to bring it all together. It’s soft, messy, and layered with real flavor.
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📝 Ingredients (serves 2–3): • 1 medium eggplant • 1 tbsp olive oil • Salt & pepper • ½ cup labneh or thick Greek yogurt • 2 tbsp pistachios, crushed • Optional: a few thyme leaves or a pinch of sumac
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🔥 Instructions: 1. Roast the eggplant: Slice eggplant into thick rounds or wedges. Brush with olive oil, season with salt and pepper. Roast at 400°F (200°C) for ~25 minutes until golden and soft. 2. Plate it real: Spread labneh directly onto a ceramic plate. Add warm roasted eggplant on top. Spoon over any oil from the tray. 3. Finish with texture: Top with crushed pistachios and a final drizzle of olive oil. Let it look imperfect — smears, drips and crumbs are welcome.
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