Labneh moutabal

Often I come up with something new because I can’t choose between things. I wanted labneh and I wanted aubergine moutabal. So they ended up on one plate. And guess what? It was love at first sight!

200 g labneh (leave to strain Greek, Turkish or a nice farmers yogurt with some salt for some hours)
1 aubergine
1/2 clove of garlic, grated
2 spring onions
few sprigs of parsley
spoonful of pickled turnip (middle eastern grocer or home made) 
pine nuts 
olive oil

Spread the labneh on a plate. Grill or better roast the aubergine over fire so it becomes soft and blistered all over. Peel clean without rinsing and chop coarsely with some salt and the garlic. Divide over labneh. Cut finely the spring onion parsley and the pickles. You can make a quick pickle by dousing thinly sliced turnip and beet with vinegar and some salt. leave for 15 min. 

Fry pine nuts golden in a lug of oil. Sprinkle the labneh and aubergine with spring onion parsley the pickles and pine nuts. End with a generous drizzle of a nice olive oil. Dip and swipe with nice freshly baked flatbread and enjoy!