- 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
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.