Mediterranean Smoked Eggplant on Labneh with Zhoug & Feta Snow.
This dish layers smoky eggplant over creamy labneh, drizzled with spicy-herbaceous zhoug sauce and topped with crumbled feta “snow” for a vibrant, flavor-packed appetizer or mezze.
Why You’ll Love This Dish
Bold Mediterranean Flavors: Smokiness from the eggplant, creaminess from the labneh, spice from zhoug, and salty brightness from feta.
Impressive Yet Simple: Minimal cooking, but restaurant-quality presentation.
Versatile: Serve as an appetizer, side, or part of a Mediterranean mezze platter.
Healthy & Fresh: Naturally low-carb, gluten-free, and packed with fresh herbs and healthy fats.
Total Time
Prep Time: 15 minutes
Cook Time (Smoking/Charring Eggplant): 15–20 minutes
Assembly: 5 minutes
Total Time: 35–40 minutes
Ingredients
For the Smoked Eggplant:
2 large eggplants
1 tbsp extra virgin olive oil
Salt, to taste
Optional: pinch of smoked paprika (to enhance smoky flavor if desired)
For the Labneh Base:
1 cup labneh (or thick Greek yogurt strained overnight)
1 tbsp olive oil
Pinch of sea salt
For the Zhoug Sauce:
1 cup fresh cilantro leaves (with stems)
½ cup fresh parsley leaves
2 cloves garlic
1 small green chili (or jalapeño), chopped
½ tsp ground cumin
½ tsp ground coriander
Juice of 1 lemon
¼ cup olive oil
Salt, to taste
For the Feta Snow:
½ cup feta cheese, crumbled
Optional: briefly freeze the feta (15–20 minutes) for a fine-grated “snow” texture using a microplane or grater
To Garnish:
Extra zhoug drizzle
Fresh herbs (mint, parsley, or cilantro)
Pomegranate seeds (optional, for color)
Olive oil drizzle
Toasted pine nuts (optional)
Instructions
Smoke/Char the Eggplant:
Place whole eggplants directly over a gas flame, grill, or under a broiler.
Rotate every few minutes until the skin is completely blackened and the flesh is soft—this takes about 15–20 minutes.
Let cool slightly, then peel off the charred skin.
Scoop out the smoky flesh, season with salt, and mix with a drizzle of olive oil. Set aside.
Make the Zhoug Sauce:
In a food processor, blend cilantro, parsley, garlic, chili, cumin, coriander, lemon juice, and salt.
Slowly stream in olive oil while blending until you get a thick, vibrant green sauce.
Taste and adjust salt or lemon as needed.
Prepare the Labneh Base:
Spread the labneh onto a serving plate in a thick, smooth layer.
Drizzle with olive oil and a pinch of sea salt.
Assemble the Dish:
Spoon the smoked eggplant over the labneh in rustic dollops.
Drizzle generously with zhoug sauce.
Grate or crumble the feta over the top to create the “feta snow” effect.
Garnish with fresh herbs, pomegranate seeds, and pine nuts if desired.
Serve:
Serve with warm pita bread, toasted flatbread, or fresh vegetables for dipping.
Serving Ideas:
As a mezze starter alongside olives, hummus, and pickled vegetables
As a light lunch with pita and salad
As part of a Mediterranean grazing board
Tips
Smoking the Eggplant:
Gas Stove Method: Place the eggplant directly on the flame for maximum smokiness. Use tongs to rotate.
Oven Broiler Method: Place on a foil-lined tray under the broiler, turning every few minutes until charred.
Outdoor Grill: Adds even more authentic smoky flavor if you have access to one.
Prevent Bitterness:
Use fresh, firm eggplants with shiny skin. Older eggplants can be bitter. Salting the flesh before cooking can help reduce bitterness if needed.
Feta Snow Tip:
For ultra-light feta snow, freeze the feta briefly (15–20 minutes) and grate it with a microplane grater. This creates a soft, snowy texture that melts in your mouth.
Zhoug Texture:
Blend zhoug to your desired consistency. Some prefer it chunky, others smoother like a pesto. Add extra olive oil for a pourable sauce.
Serving Temperature:
Serve the eggplant and labneh at room temperature to best enjoy the flavors.
If making ahead, bring everything to room temp before assembling.
Variations
Herb Options:
Swap cilantro for more parsley or mint if you prefer a milder herb profile.
Add dill for a Mediterranean-Greek twist.
Spice Adjustments:
Make it milder by using less chili in the zhoug.
For extra heat, add serrano peppers or red chili flakes.
Labneh Substitutes:
Use whipped Greek yogurt if you don’t have labneh.
For a vegan version, use almond-based or coconut-based yogurt.
Feta Alternatives:
Try goat cheese for a tangier, softer “snow.”
Use dairy-free feta if keeping the dish plant-based.
Eggplant Add-Ins:
Stir in a teaspoon of tahini for a baba ganoush-style texture.
Add finely chopped tomatoes or roasted red peppers for extra color and flavor.
Garnish Ideas:
Crunch: Toasted pine nuts, pumpkin seeds, or slivered almonds.
Freshness: Pomegranate arils or pickled onions for a pop of acidity.
Make It a Meal:
Serve over warm flatbread for an open-faced sandwich.
Top with poached or soft-boiled eggs for a brunch-worthy plate.
Q&A
Q: Can I make this dish ahead of time?
A: Yes! You can smoke the eggplant, prepare the labneh, and make the zhoug sauce up to 2 days in advance. Store them separately in airtight containers in the fridge. Assemble just before serving for the best texture.
Q: What if I don’t have a gas stove or grill?
A: Use the broiler in your oven to char the eggplants. It won’t be exactly the same as open-flame smoking but will still give a delicious roasted flavor.
Q: Is this recipe vegetarian?
A: Yes, it is fully vegetarian. For a vegan version, use plant-based yogurt instead of labneh and a dairy-free feta alternative.
Q: What can I serve with this dish?
A: Serve with warm pita, grilled flatbreads, or fresh crudité vegetables. It also pairs beautifully with other Mediterranean sides like tabbouleh, olives, or falafel.
Q: Can I freeze the smoked eggplant?
A: You can freeze the smoked eggplant flesh for up to 1 month. Thaw and drain any excess moisture before using.
Nutrition Facts (Per Serving – Approximate, Serves 4)
Calories: 220
Protein: 7g
Carbohydrates: 10g
Fiber: 4g
Sugars: 5g (natural from veggies)
Fat: 18g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 350mg (varies based on feta and salt used)
Conclusion
Mediterranean Smoked Eggplant on Labneh with Zhoug & Feta Snow is a bold, vibrant dish that balances smoky, creamy, spicy, and tangy flavors in every bite. It’s an eye-catching addition to any mezze spread and a great way to showcase simple, fresh ingredients in an elevated way.
This recipe is ideal for sharing—whether at a casual dinner party, brunch gathering, or as part of a larger Mediterranean feast. Plus, it’s flexible, allowing you to adjust herbs, spices, and garnishes to suit your taste.