Minted brinjal and Labneh creamy mash

Minted brinjal and Labneh creamy mash

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious Health conscious
  • 15 minutes, plus chilling, but the labneh needs to strain overnight
  • 10 minutes
  • Creation Viognier 2008


  • 3 cups plain yoghurt
  • 1 t salt
  • 1 large brinjal, cubed
  • 2 T olive oil
  • 2 cloves garlic, crushed
  • 4 spring onions, chopped
  • Sea salt and freshly ground black pepper
  • Flatbreads, for serving
  • Fresh mint, to garnish

Cooking Instructions

To make the labneh  : Combine the yoghurt and salt and spoon onto a sheet of muslin cloth. Tie together the corners of the cloth and chill, suspended over a bowl, overnight.

Once strained to a cheeselike consistency, transfer to a separate bowl.

Place a large pan over a medium to high heat and fry the brinjal cubes in the hot olive oil until soft and golden.

Fold into the labneh, along with the garlic and spring onion, and season to taste. Spread thickly onto flatbreads and top with fresh mint.

Cook's note: Labneh is a Lebanese soft cheese that can replace cream cheese in many recipes.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes