Seamus Mullen’s Smoky Eggplant with Labneh

Ingredients

• 2 Japanese eggplants (about 1 pound total)
• 4 tablespoons olive oil, divided, plus more for serving
• Kosher salt, freshly ground black pepper
• 1 small garlic clove, finely grated
• 1 cup labneh (Lebanese strained yogurt)
• ½ cup torn fresh mint
• ½ teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon ground pink peppercorns
• Saba or aged balsamic vinegar (for brushing)
• 5 Medjool dates, pitted, cut into small pieces
• 1 teaspoon finely grated orange zest
• ½ teaspoon black and/or white sesame seeds
• Flaky sea salt

Steps

1. Heat broiler. Broil eggplants on a rimmed baking sheet, turning often, until skins are charred and flesh is tender when pierced with a paring knife, 25–30 minutes. Transfer eggplants to a medium bowl and cover with a plate to steam slightly.
2. When cool enough to handle, peel eggplants; discard peel. Using your hands, pull flesh into thin strips (as you would string cheese). Toss with 2 Tbsp. oil in a clean medium bowl; season with kosher salt and black pepper.
3. Whisk garlic, labneh, mint, lemon zest, lemon juice, pink peppercorns, and 2 Tbsp. oil in another medium bowl; season with kosher salt and black pepper.
4. Spread a thin layer of seasoned labneh on plates. Top with eggplant and brush with saba (a little goes a long way). Top eggplant with dates, orange zest, and sesame seeds. Drizzle with more oil and sprinkle with sea salt.