Lemony Slow Roasted Crispy Eggplant
A special recipe inspired by ARISE, the newest basil olive oil from @wearebrightland. I had the pleasure of collaborating with them on ARISE’s bottle and was equally happy to develop this recipe featuring ARISE. A healthy, easy and delicious dish where the hardest part is waiting for the slow roasting to be done. The super tender and soft eggplant is drizzled with basil-infused ARISE, and topped with lots of herbs and the easiest crunch you’ll ever find— Rice Krispies!
Serves 4
INGREDIENTS
1 globe eggplant
¼ cup Brightland ARISE olive oil, plus more for finishing
1 tbsp coriander seed
1 tsp cumin
¼ tsp kosher salt
¼ tsp ground black pepper
¾ cup puffed rice cereal
1 lemon, cut in half
1 tbsp cayenne pepper
½ cup basil leaves
⅓ cup Labneh
METHOD
Preheat oven to 400F.
Using a mortar and pestle, spice grinder (or rolling pin!) , crush coriander seed and combine in a small bowl with cumin, salt and pepper. Cut eggplant in half lengthwise and score lightly with a crosshatch pattern. Pour ¼ cup olive oil over both cut sides and then coat with spice mixture.
Place cut side up on a parchment-lined sheet pan and roast on middle rack of the oven for 40-45 minutes until soft and tender. During the last 10 minutes carefully place lemon flesh side up on sheet pan.
Remove from oven and carefully transfer to serving dish. Pour puffed rice cereal on top, then finish with olive oil, basil leaves and fleur de sel. Dip flesh side of roasted lemon into cayenne and serve alongside with labne. Serve immediately (but its also great at room temp!)