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By epicurious
Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of a perfectly just set 6-minute egg.
Updated at: Sat, 29 Mar 2025 04:56:21 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories637.3 kcal (32%)
Total Fat52.3 g (75%)
Carbs30.7 g (12%)
Sugars11.1 g (12%)
Protein11.3 g (23%)
Sodium702.6 mg (35%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

3globe eggplants
medium or, or Italian, halved lengthwise

¾ cupolive oil
divided, plus more as needed

kosher salt

freshly ground black pepper

2garlic cloves
thinly sliced

1fresh red chile
very thinly sliced, or 1 teaspoon crushed red pepper flakes

2 cupsbread
torn, crusty bread such as sourdough, country loaf, or miche, in 1/2-inch pieces

1 cuplabne
full-fat Greek yogurt, or sour cream

1preserved lemon
finely chopped

1 tablespoonfresh lemon juice
plus more as desired

1 cupfresh mint leaves
or cilantro, tender leaves and stems
Instructions
View on epicurious
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Notes
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