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BRINJAL, PRESERVED LEMON, MINT & ZA’ATAR LABNEH

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LABNEH is a soft cream cheese made from strained yoghurt that’s popular in Middle Eastern cuisine. The most amazing thing about labneh is, it’s much healthier and lighter than cream cheese and the longer you strain it the thicker it will become, so you can even use it in cheesecake.

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SERVES 8

FOR THE SALAD

2 brinjals, sliced

2 Tbsp extra virgin olive oil

250 g labneh

1 tsp za’atar

½ preserved lemon, sliced

½ cup fresh mint

Juice of 1 lime

Salt and black pepper to taste

FOR THE LABNEH

1 kg full-cream plain yoghurt

1 large pinch of salt

Juice of 1 lime

Salt and black pepper to taste

  1.  First make the labneh. Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl.

  2.  Add the salt to the yoghurt, mix well and place it into the lined strainer. Cover it and refrigerate for 24 hour to drain.

  3.  To make the salad, start by salting the brinjals on each side and leaving for 1 hour to remove the bitterness. Wash off the salt, then pat dry with kitchen paper and set aside for 10 minutes.

  4.  Coat with olive oil and place on the braai grid. Braai over medium heat until cooked.

  5.  Remove and place on a serving platter. Scoop dollops of labneh onto each piece of brinjal, sprinkle with za’atar, preserved lemon, lime juice and drizzle with olive oil.

  6.  Season to taste, then garnish with mint and serve immediately.