Seamus Mullens 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
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