Roasted Eggplant with Whipped Labneh, Tahini & Chilli Butter

Have you ever tried eating a whole roasted eggplant?

Not sliced, not cubed, not tucked into a curry — just one beautifully roasted eggplant, served whole and allowed to be the star of the plate.

Because if I say I am slightly addicted to it now, I would not be exaggerating.

There is something incredibly comforting about a properly roasted eggplant. The skin softens and wrinkles while the inside turns almost impossibly creamy, silky, and tender. Pair that with the right ingredients and suddenly this very simple vegetable becomes a dish that feels luxurious without being heavy.

For this one, I served the roasted eggplant over a generous layer of whipped labneh and tahini — creamy underneath, even creamier on top. Then came garlic chilli butter for warmth and richness, toasted walnuts for that much-needed crunch, and plenty of fresh dill to brighten everything up.

It is all about balance.

The eggplant is soft and almost melting. The labneh adds tang. Tahini brings nuttiness. Walnuts add texture, chilli butter adds heat, and the herbs keep the whole plate fresh.

A light, Middle Eastern-inspired dish that works beautifully as a lunch, a side dish, or even as part of a mezze-style spread.

Whole Roasted Eggplant with Whipped Labneh & Tahini

Ingredients

For the roasted eggplant

• 2 medium eggplants
• 1–2 tbsp olive oil
• Salt, to taste
• Freshly ground black pepper

For the whipped labneh

• 1 cup labneh
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 small garlic clove, finely grated
• 1–2 tbsp olive oil
• Salt, to taste

For the garlic chilli butter

• 2 tbsp butter
• 1 garlic clove, finely chopped or grated
• ½–1 tsp chilli flakes
• A pinch of paprika or Aleppo pepper, optional

For topping

• ¼ cup walnuts, toasted and roughly chopped
• Fresh dill
• Extra olive oil, optional
• Lemon wedges, to serve

Method

1. Preheat the oven to 220°C. Pierce the eggplants a few times with a fork, rub them lightly with olive oil, and season with a little salt. Place them on a baking tray and roast for around 35–45 minutes, depending on their size.
2. You want the eggplants completely soft inside, with slightly collapsed and roasted skins. When gently pressed, they should feel almost creamy. Remove the skin and set it aside. While the eggplants roast, prepare the labneh base.
3. In a bowl combine the labneh, tahini, lemon juice, garlic, olive oil, and a pinch of salt. Whisk until smooth and creamy. If needed, add a teaspoon of cold water to loosen the mixture slightly. For the chilli butter, gently melt the butter in a small pan.
4. Add the garlic and cook over low heat until fragrant, ensuring it does not brown too much. Add the chilli flakes and paprika or Aleppo pepper, if using. Remove from the heat.
5. Toast the walnuts in a dry pan for a few minutes until fragrant, then roughly chop them. To serve, spread the whipped labneh and tahini generously over a serving plate.
6. Place the whole roasted eggplant over the creamy base. You can gently split the eggplant down the centre to reveal the soft interior while still keeping its shape intact. Spoon the warm garlic chilli butter over the eggplant, allowing some of it to run into the labneh.
7. Finish with the toasted walnuts and plenty of fresh dill.
8. Serve immediately with warm pita, flatbread or simply enjoy it as it is.

A Few Styling Notes

This is one of those dishes where the textures do most of the visual work.

Keep the labneh thick and generously swooshed across the plate rather than spreading it too evenly. Let the roasted eggplant sit naturally on top, showing some of its beautifully wrinkled skin.

The deep purple-brown eggplant against the pale labneh creates a lovely contrast, while the golden chilli butter adds warmth. Finish with plenty of green dill and scattered walnuts so the plate feels fresh, organic and slightly rustic.

And most importantly, do not hide that creamy roasted centre. Once opened, that soft, almost buttery texture is exactly what makes this dish so tempting.