Eggplant Confit with Dukkah and BEZI

Recipe by Dunham Plate

Photo by Dunham Plate

Ingredients

Serves 4

• For eggplants and the base:

  • 2 tubs of BEZI plain labneh

  • 2.5 lbs eggplants

  • 1 cup olive oil

  • 1 small bunch fresh thyme

  • 1 small bunch fresh rosemary

  • 2 garlic cloves, thinly sliced

  • 1 lemon

  • Sea salt

• For dukkah:

  • 1/2 cup hazelnuts

  • 2 tbsp sesame seeds

  • 2 tbsp coriander seeds

  • 1 tsp sea salt

  • 1 tsp black pepper

Preparation

1.Toast hazelnuts at 350°F for 10 minutes. Toast sesame seeds and coriander seeds in a pan, transfer to a mortar, and crush with sea salt and black pepper 

2. Slice eggplants lengthwise into 1/4-inch thick slices.Arrange on a baking sheet, coat with olive oil, scatter garlic, thyme, and rosemary, and season with sea salt. Bake at 275°F, uncovered, for 45-60 minutes, until tender and golden.

3. Season BEZI labneh with half the lemon zest, half the lemon juice,and sea salt.Mix well.

4. Spread BEZI labneh on a serving plate. Top with eggplant slices, drizzle with olive oil from the pan, squeeze the remaining lemon juice over the eggplant, and sprinkle with dukkah as desired.