Cheesy eggplants with Labneh

Preheat oven to 180ºC.

Slice the eggplants in half. Add the olive oil to a baking tray and sprinkle with salt and pepper.

Place the eggplants in the baking tray, sliced side down.

Add the cloves of garlic and roast for about 30-35 minutes or until the eggplants are soft.

Remove from the oven and scoop the flesh from the eggplants and place into a bowl.

Allow to cool for a few minutes. Add all the other ingredients to the egg plant and scoop the mixture back into the eggplant shells.

Bake in the oven until the filling is golden brown.

Serve with a green salad and a spoonful of Fairview Labneh with Zahatar.

Recipe reprinted with permission of Nina’sKitchen. To see more recipes, click here.