Cheesy eggplants with Labneh

Recipe from: 14 June 2013
eggplant cheese recipe

Ingredients 10
Servings 1
Minutes 00:15


Serving Change
  • 3
    medium eggplants
  • 4
    cloves garlic - not peeled
  • 45
    olive oil
  • Salt and pepper
  • 125
    Fairview Labneh with zahatar
  • 125
    grated mozzarella cheese
  • 1
  • 2
    spring onions - finely chopped
  • A few basil leaves - finely chopped
  • 1
    chili - finely chopped


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.

Read more on: recipes  |  aubergine

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