6 People

45 Minutes

Medium

Spain Cuisine

ingredients

3 medium or 2 large globe or Italian eggplants (about 2½ pounds), halved lengthwise
¾ cup Verde Pure 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

Pure Olive Oil

SHOP

instructions

Using a small paring knife, make a few ½-inch slits into the cut side of each eggplant. (You can do this lengthwise, crosswise, or even diagonally. Knock yourself out with your decorative prowess!)
Place the eggplant cut side up on a rimmed baking sheet and drizzle with ½ cup olive oil, distributing as evenly as possible. Season with salt and pepper and turn over so that the eggplant is cut side down.
Place in the oven and roast, without moving or disturbing, until eggplant is completely tender, cooked through, and golden brown on the bottom (since the skin is already so dark, it can be hard to tell, but the skin will look shriveled and, when poked, the whole thing should feel tender, on the verge of collapse; you can also use a spatula to lift up the eggplant to check the underside for color), 40 to 45 minutes.
Meanwhile, heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add the garlic and chile and cook, shaking the skillet occasionally, until the garlic and chile are frizzled and fragrant (but not yet browned), 1 or 2 minutes. Add the bread and season with salt and pepper. Cook, stirring frequently, until the bread is evenly toasted and golden brown, 3 to 5 minutes. Remove from the heat and set aside.
Combine the labne, preserved lemon, and 1 tablespoon lemon juice in a small bowl; season with salt, pepper, and more lemon juice, if you like. Smear it onto the bottom of a large serving platter or in a shallow bowl.
Once the eggplant is good and ready to go, use a fish spatula (or regular spatula) to lift up each eggplant half in one fell swoop, preserving its lovely golden underside. Place the eggplant, cut side up, on top of the seasoned labne.

service

Scatter with the crispy croutons and herbs before serving. Bon a petite!

Extra Virgin Olive Oil

For gourmets who love intense taste ...

"The Green Pearl of the Mediterranean…" is a perfect olive oil from Verde with the lowest free fatty acidity. The unique olives carefully picked from the olive trees and thoroughly starts to the journey. Washed olives are carefully filtered and bottled.

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Virgin Olive Oil

Unique taste for bitter lovers...

The most beautiful olives of the Aegean are collected just in time and squeezed with care. Verde Virgin Olive Oil adds flavor to magnificent salads and main dishes in its bottle. It is the sought after taste of the tables with its burning taste in the nasal passage.

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Pure Olive Oil

The secret of light meals...

It contains the unique aroma of olives with its taste and smell. The most delicious and ripe olives of the Aegean are carefully selected.

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PİRİNA YAĞI

The new architect of delicious meals...

Olive Pomace Oil is an edible oil obtained by adding Verde Extra Virgin Olive Oil to Verde Refined Olive Pomace Oil, which is produced in high quality.

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