Name: Marinated Yoghurt Cheese Balls(Herbed Labneh) with Roasted Eggplant recipe by Bulbul Majumder at BetterButter
Prep time: 4500 min
Cook time: 25 min
Total time: 4525 min
Yield: 3
Ingredients: Labneh; 16 -20 Oz. thick full fat Greek Yogurt; Fresh or dried :; Basil; oregano; Fennel seeds; chopped Cilantro; 1/2 teaspoon lemon zest; Chili flakes; 1 teaspoon + 1 teaspoon paprika; Garlic Clove - 1; Kosher salt (Very less in the yogurt); Extra virgin olive oil; Thyme(optional); Chives (optional); Roasted Eggplant; 1-2 Eggplants / Brinjal; 1 cup Labneh; Olive Oil to rub on the eggplant; 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; Pomegranate for garnish

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

Tangy, thick, and creamy, labneh/labnah/labne is extra strained,marinated yogurt cheese, and gets transformed into fresh cheese. This popular Middle Eastern Cuisine is really simple and prolonged to prepare, yet the outcome is 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 from its traditional version. Marinated Yogurt and roasted eggplant is so perfect as appetizer accompanied with any non-vegetarian (meat as grilled chicken ) dish.

Ingredients Serving: 3

Labneh
16 -20 Oz. thick full fat Greek Yogurt
Fresh or dried :
Basil
oregano
Fennel seeds
chopped Cilantro
1/2 teaspoon lemon zest
Chili flakes
1 teaspoon + 1 teaspoon paprika
Garlic Clove - 1
Kosher salt (Very less in the yogurt)
Extra virgin olive oil
Thyme(optional)
Chives (optional)
Roasted Eggplant
1-2 Eggplants / Brinjal
1 cup Labneh
Olive Oil to rub on the eggplant
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
Pomegranate for garnish

Instructions

Lebaneh : Mix some salt (just for taste) with yogurt and combine well.
Use a cheese cloth / Muslin cloth or Coffee Filter to strain the water. Divide yogurt in several filters and tie with strings.
Hang 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 to 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.
The Labneh
Roasted Eggplant
Slice each eggplant into 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 the conventional oven to 375 degree fahrenheit. Line a baking sheet (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 its not done enough broil the eggplants for few minutes.
Blend labneh, cucumber, basil, dill, mint, salt, and garlic in the blender until smooth and herbs are very fine. Refrigerate until eggplants are finished cooking.
When eggplants are ready, remove from 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 and pomegranates. Serve immediately.

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