Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons

Name: Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons
Cuisine: European, Mediterranean
Ingredients: 3 medium or 2 large globe or Italian eggplants (about 2½ pounds), halved lengthwise; ¾ cup olive oil, divided, plus more as needed; Kosher salt and freshly ground black pepper; 2 garlic cloves, thinly sliced; 1 fresh red chile, very thinly sliced, or 1 teaspoon crushed red pepper flakes; 2 cups torn bread (crusty bread such as sourdough, country loaf, or miche), in ½-inch pieces; 1 cup labne, full-fat Greek yogurt, or sour cream; 1 preserved lemon, finely chopped; 1 tablespoon fresh lemon juice, plus more as desired; 1 cup fresh mint or cilantro leaves, tender leaves and stems

Instructions

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: Mon, 27 Jul 2026 09:20:30 GMT