Labneh & Eggplant Sandwich

A creamy, tangy and rustic sandwich made with labneh and a smoky eggplant filling, brightened with fresh tomato, raw onion and coriander.

Ingredients

For the eggplant filling

• 1 large eggplant
• 1–2 tomatoes
• ½ small onion
• 2 tbsp fresh coriander, finely chopped
• Salt, to taste
• Black pepper, to taste
• Chilli flakes, to taste
• ½ tsp cumin powder
• 1–2 tsp lemon juice

For the sandwich

• 2–4 slices bread
• 2–3 tbsp labneh per sandwich
• Butter or olive oil, optional

Method

1. Prepare the eggplant

Roast or steam the eggplant until completely soft. Allow it to cool slightly, then peel away the skin and roughly shred or mash the flesh.

2. Prepare the filling

Finely chop the tomatoes and raw onion. Combine the shredded eggplant, tomatoes, onion and fresh coriander in a bowl.

Season with salt, black pepper, chilli flakes, cumin powder and lemon juice. Mix gently, keeping the filling slightly chunky rather than turning it into a smooth paste.

3. Assemble the sandwich

Spread a generous layer of labneh over the bread. Spoon the eggplant mixture over the labneh and spread evenly. Top with another slice of bread.

4. Serve

Serve immediately as a fresh sandwich, or lightly toast the assembled sandwich for a warm, crisp version.

Finishing touch

Optional: drizzle a little olive oil over the eggplant filling before assembling. For extra heat, add a pinch of chilli flakes or finely chopped green chilli.