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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
An easy main-dish pasta that’s anything but Norma(l)
Niçoise is French for “delicious."
Proving that eggplant parm doesn’t have to be crummy, even if it’s not crumby.
