Chef Mullen cooks his eggplants directly in the coals of his wood-burning oven, a great technique to try the next time you’re grilling, or you can try this in a fireplace. But you’ll get the same effect (minus a little less smoky flavor) by using a broiler.
Recipe information
Yield
4 Servings
Ingredients
2
4
1
1
½
½
1
½
5
1
½
Need to make a substitution?
Preparation
Step 1
Heat broiler. Broil eggplants on a rimmed baking sheet, turning often, until skins are charred and flesh is tender when pierced with a paring knife, 25–30 minutes. Transfer eggplants to a medium bowl and cover with a plate to steam slightly.
Step 2
When cool enough to handle, peel eggplants; discard peel. Using your hands, pull flesh into thin strips (as you would string cheese). Toss with 2 Tbsp. oil in a clean medium bowl; season with kosher salt and black pepper.
Step 3
Whisk garlic, labneh, mint, lemon zest, lemon juice, pink peppercorns, and 2 Tbsp. oil in another medium bowl; season with kosher salt and black pepper.
Step 4
Spread a thin layer of seasoned labneh on plates. Top with eggplant and brush with saba (a little goes a long way). Top eggplant with dates, orange zest, and sesame seeds. Drizzle with more oil and sprinkle with sea salt.