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
Using your kitchen range/stove and a pair of tongs, arrange eggplant on burner, turn to medium high and char on all sides until it’s fully black and soft about 10 to 15 minutes. (You can also cook the eggplants on a sheet pan in a 450°F oven until the skin is very taut (tight) for about 30 minutes. Remove, set in a bowl, and cover with plastic wrap; cool slightly.
While eggplant is steaming, combine the labneh, sumac and a pinch of salt in bowl until fully incorporated. Cut the sundried tomatoes into strips.
Uncover the eggplant and scrape the meat from the skin into a bowl, discarding the charred skin. Add the lemon juice and season with salt to taste.
To build sandwiches:
Rub the baguettes with olive oil, arrange on a baking sheet and bake until toasty and golden, 4 to 5 minutes. Slather the seasoned labneh on the baguettes, followed by a heaping amount of eggplant, sun dried tomatoes, mint, and cilantro. Enjoy!