Ingredients:

Lebneh sauce:

• 1/2 cup lebneh
• 2 tsp zahtar
• 2 tsp sumac
• 1 tsp chopped parsley
• 1/2 tsp aleppo pepper
• 1 tsp cumin
• 2 tsp lemon juice
• 1 clove chopped garlic
• 1 tsp chopped mint

Eggplant

• Italian eggplant
• Salt
• Olive oil
• 1/2 tsp zahtar
• 1/2 tsp sumac
• 1/4 tsp chopped parsley
• 1/4 tsp aleppo pepper
• 1/4 tsp cumin
• 1/4 tsp chopped mint

Directions:

1. Mix all lebneh ingredients together and set aside
2. Mix all the spices for the eggplant together in a bowl and set aside
3. Using a gas oven, char whole eggplant by resting over an open burner and turning every 1-2 minutes until outside charred.
4. Cut eggplant in half, sprinkle with olive oil, salt and spices and roast at 375 degree for 30 minutes or until center is soft
5. Serve eggplant over lebneh sauce