Long Roasted Eggplant with Garlic Labne and Tiny Chile Croutons

Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons

Long-Roasted Eggplant with Garlic, Labne, and Tiny Chile Croutons


Serves 6

Details
  • Servings:   6
  • Calories:   365
  • Protein:   8g
  •  
  • Fiber:   7g
  • Sugar:   10g
  • Carb Total:   15g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   31g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
Ingredients
  • 3 medium or 2 large globe or Italian eggplants (about 2½ pounds), halved lengthwise
  • ¾ cup olive oil, divided, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, thinly sliced
  • 1 fresh red chile, very thinly sliced, or 1 teaspoon crushed red pepper flakes
  • 2 cups torn bread (crusty bread such as sourdough, country loaf, or miche), in ½-inch pieces
  • 1 cup labne, full-fat Greek yogurt, or sour cream
  • 1 preserved lemon, finely chopped
  • 1 tablespoon fresh lemon juice, plus more as desired
  • 1 cup fresh mint or cilantro leaves, tender leaves and stems
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