Name: Marinated Yoghurt Cheese Balls(Herbed Labneh) with Roasted Eggplant recipe by Bulbul Majumder at BetterButter
Prep time: 4500 min
Cook time: 20 min
Total time: 4520 min
Yield: 5
Ingredients: Labneh; 16 -20 Oz. thick full fat Greek Yogurt; Fresh or dried :; Thyme(optional); Basil; oregano; Fennel; cilantro; 1/2 teaspoon lemon zest; Chili flakes; 1 teaspoon + 1 teaspoon paprika; Chives (optional); garlic; Kosher salt (Very less in the yogurt); Extra Virgin Live Oil; Roasted Eggplant; 2 Eggplants / Brinjal; 1 cup Labneh; Olive oil; salt as per taste; 1/4 cup mint leaves; 2-3 Garlic Cloves; 1/4 cup chopped cucumber; 1/2 cup mixed nuts (your preference) - I used pine nuts, walnuts, sliced almonds

ABOUT Marinated Yoghurt Cheese Balls(Herbed Labneh) with Roasted Eggplant RECIPE

Tangy, thick, and creamy, labneh/labnah/labne is marinated yogurt cheese, which is extra strained and gets transformed into a bright fresh cheese in this Middle Eastern Cuisine . It is really simple and prolonged to prepare, yet the outcome was so elegant and savory. This marinated cheese can be paired with Roasted eggplant,crackers,Pita wedges and many more.One of the healthy way of eating fresh eggplant is to roast it. Smoky flavor of eggplant delightfully makes it totally different of its usual traditional Indian version. Marinated Yogurt paired with roasted eggplant is so perfect as appetizer accompanied with any non-vegetarian (meat as grilled chicken ) or turned into a main dish.

Ingredients Serving: 5

Labneh
16 -20 Oz. thick full fat Greek Yogurt
Fresh or dried :
Thyme(optional)
Basil
oregano
Fennel
cilantro
1/2 teaspoon lemon zest
Chili flakes
1 teaspoon + 1 teaspoon paprika
Chives (optional)
garlic
Kosher salt (Very less in the yogurt)
Extra Virgin Live Oil
Roasted Eggplant
2 Eggplants / Brinjal
1 cup Labneh
Olive oil
salt as per taste
1/4 cup mint leaves
2-3 Garlic Cloves
1/4 cup chopped cucumber
1/2 cup mixed nuts (your preference) - I used pine nuts, walnuts, sliced almonds

Instructions

Mix some salt (just for taste) with yogurt and combine well.
Use a cheese/ Muslin cloth or Coffee Filter to strain the water. Divide yogurt in several filters and tie with strings.
Suspend the balls in the refrigerator and let it drain for 2-3 days.
Gently squeeze out if there is any excess liquid - yogurt will be very thick and resemble soft goat cheese
Remove the yogurt cheese balls to a plate ,make small balls of cheese size of walnut or small (3/4" balls). Refrigerate again around 3 hours to dry it out.
In a bowl, whisk oil, herbs, and lemon zest and combine. Season with salt and pepper. Add the yogurt balls in the jar. Cover, place it in the refrigerator and let it marinated for at least 8 hours.Keep for up to 1-2 weeks.
Slice each eggplant in half. Make several parallel cuts like diamond, taking care to not cut through the skin.
Marinate with olive oil all over the eggplant , sprinkle generously with salt, black pepper, and paprika.
Preheat oven to 375℉. Line a baking sheet with a silver foil , coat with a thin layer of olive oil, and place eggplants cut-side down on the sheet.
Place in the oven and cook for 45 minutes to an hour, or until very soft and wrinkled. Carefully flip each piece over; if flesh isn’t as caramelized or charred as you would like, put them cut-side up under the broiler for a minute or two.
When eggplants are ready, remove from grill or oven. Place each half cut-side up on a serving dish. Generously pour herbed labneh over eggplants, then sprinkle with chopped herbs, nuts, and salt. Serve immediately.

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