Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 220°C/200°C fan. Slice the eggplant in half, lengthwise. Cut the flesh in a cross-hatch pattern, taking care not to slice through the skin. Toast the pinenuts in a hot dry pan until golden. Set aside and reserve the pan.
2 Fry eggplant
Return the pan to a high heat with a drizzle of oil. Add the eggplant to the pan, skin faced down. Cook for 2-3 min or until the skin begins to brown. Flip the eggplant and cook, covered, for 3-4 min or until tender and the inside flesh has browned. Set aside.
Tip!If there's not enough space on your pan, fry the eggplants in batches.
3 Roast eggplant
In a small bowl, combine the oliveoil, a pinch of smokedsalt, the harissapaste(spicy!) and maplesyrup with a squeeze of lemon juice (reserve the remaining lemon for the feta!). Add the eggplants to a lined baking tray, flesh side up. Brush the flesh of the eggplants with the harissa mix. Bake for 20-25 min or until the eggplant is tender.
4 Roast chickpeas
Meanwhile, drain and rinse the chickpeas. On a baking tray, toss the chickpeas in the vegetableoil, smokedpaprika and salt. Roast for 15-20 min or until crispy.
5 Whip feta
Meanwhile, juice the remaining lemon into a large bowl. Peel the garlic and mince it into the same bowl (don't like raw garlic? Go easy!). Add the labneh and feta. Using a spatula, break up the feta, then whip it for 2 min. The result should resemble thick sour cream. Refrigerate until serving.
Spread the whipped feta over plates and top with the roasted eggplants and chickpeas. Garnish with the toasted pinenuts and sprinkle with the smokedseasalt. Pick the dill and scatter over.