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Spicy Sous Vide Syrian Eggplant, Labneh Recipe

Spicy sous vide  syrian eggplant labneh

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This is my version of a recipe I prepared many times for Greg Malouf's Arabesque lunches at Stones of the Yarra Valley. Sous vide eggplant takes on such wonderful flavours and provides them with a velvety texture. This dish is a vegetarian starter or a divine side dish for lamb.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Spicy Sous Vide Syrian Eggplant, Labneh Recipe

  • Published: October 22, 2021
  • By Dale Prentice, Sous Vide Australia
  • Total Time: 90 minutes
  • Cooks: 194°F (90°C) for 90 minutes
  • Serves: 4 as a starter

Ingredients for Spicy Sous Vide Syrian Eggplant, Labneh

  • For the Yoghurt Labneh

  • 1 cup yoghurt
  • 1/2 teaspoon of salt
  • For the Syrian Eggplant

  • 2 eggplants, peeled and cut into 1/2" cubes
  • Salt
  • 7 tablespoons olive oil (100ml)
  • 1 clove garlic, peeled and finely sliced
  • 1 tomato seeded and diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 lemon, juice only
  • 1 tablespoon water
  • 6 continental parsley leaves, finely chopped
  • 6 mint leaves, finely chopped
  • 6 sprigs coriander, finely chopped
  • To Assemble 

  • 1/4 cup pine nuts toasted and roughly chopped
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Cooking Instructions for Spicy Sous Vide Syrian Eggplant, Labneh

For the Yoghurt Labneh

Stir the salt into the yoghurt and hang in a cheesecloth or a very fine sieve over a bucket in the fridge for 12 hours.

For the Syrian Eggplant

Heat the oil in a heavy based pan and fry the eggplant until they are lightly coloured and golden. Set aside in the fridge. 

Mix the spices with the lemon juice and water in a vacuum pouch then add the cold eggplant and vacuum seal on the highest possible setting. Place in a water bath preheated to 194°F (90°C) for 90 minutes. Remove from the heat and stir in the fresh herbs. 

To Assemble 

Serve at room temperature with a spoonful of the labneh, pine nuts, extra herbs and a drizzle of good quality extra virgin olive oil.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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