Eggplant is all about texture, so I cook it straight on a stovetop or grill until it's meltingly tender and doesn’t have any chew. Labneh is the Middle Eastern way to say “strained yogurt.” If you can’t find any, use Greek yogurt for equally great results. Ground sumac is a tart, deep-pink powder that can stand in for the tang of fresh citrus. A little goes a long way, so start small, then add more if you please.
1 large eggplant
¼ cup labneh yogurt, or thick plain greek yogurt
1 teaspoon ground sumac
1 tablespoon lemon juice
1 small jar of oil-packed sun dried tomatoes, drained
2 small (personal-sized) baguettes, halved lengthwise
2 tablespoons olive oil
2 tablespoons picked mint leaves
4 sprigs cilantro
Char the eggplant
Using your kitchen range and a pair of tongs, place the eggplant directly on the burner over medium-high heat. Char on all sides until fully blackened and soft, 10–15 minutes.
(Alternatively, place the eggplants on a sheet pan and roast in a 450°F oven until the skin is very taut, about 30 minutes. Remove, transfer to a bowl, cover with plastic wrap, and let cool slightly.)
Prepare the labneh
While the eggplant is steaming, combine the labneh, sumac, and a pinch of salt in a bowl until fully incorporated. Cut the sun-dried tomatoes into strips.
Season the eggplant
Uncover the eggplant and scrape the flesh from the skin into a bowl, discarding the charred skin. Add the lemon juice and season with salt to taste.
Build the sandwiches
Rub the baguettes with olive oil, arrange on a baking sheet, and bake until toasty and golden, 4–5 minutes. Spread the seasoned labneh on the baguettes, then top with a generous amount of eggplant, sun-dried tomatoes, mint, and cilantro. Enjoy!
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