Smoky Eggplant With Labneh & Herbs

Recipe by Chef Simon Andrews

Directions

1. Prick four 8oz eggplant with a fork and roast at 425F for 30 minutes.
2. Remove from oven and run your torch over them until the glow and char.
3. Split eggplant in half and top with labneh, sumac, olive oil, lemon juice, plenty of salt and pepper and fresh herbs.
4. Add sliced serrano peppers for heat.