How long can you keep labneh?

Up to 5 days in a sealed container in the refrigerator.

How long can you keep babaganoush?

Up to 3-4 days in the refrigerator, or up to 3 months in the freezer.

How long can you keep sourdough bread?

Can be frozen, just warm it up in the oven after thawing.

Sourdough bread with Labneh, Babaganoush, Sun-Dried Tomatoes, and Chili Peanut Butter

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40 min (+12 hours draining for labneh)

•

Easy

A freshly baked sourdough sandwich with creamy labneh, smoky babaganoush, and sun-dried tomatoes, finished with fresh mint and spicy chili peanut butter – the flavor combination is mind-blowing! From now on, artisanal sourdough bread without additives is a must-have at home. This is the kind of sandwich you can endlessly enjoy that puts you in vacation mode with all those flavors and textures. I'm a huge fan!

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Ingredients

What do you need?

Quantity: 4P

1 sourdough bread (for example from Pit&Pit)

Labneh 500 g full-fat yogurt
1 pinch of sea salt
2 tbsp olive oil
1 tbsp dukkah

Babaganoush 2 eggplants
2 tbsp olive oil
Black pepper and salt
1 tbsp tahini
Juice of ½ lime
2 spring onions, finely chopped

Finishing 2 tbsp sun-dried tomatoes, finely chopped
A handful of mint leaves, finely chopped
Chili peanut butter

1 sourdough bread (for example from Pit&Pit)

500 g full-fat yogurt
1 pinch of sea salt
2 tbsp olive oil
1 tbsp dukkah

2 eggplants
2 tbsp olive oil
Black pepper and salt
1 tbsp tahini
Juice of ½ lime
2 spring onions, finely chopped

2 tbsp sun-dried tomatoes, finely chopped
A handful of mint leaves, finely chopped
Chili peanut butter

Preparation method

How do you make this?

Making Labneh (prep time: 12 hours)

Place a cheesecloth in a colander over a bowl.
Mix the yoghurt with a pinch of salt and pour it into the colander.
Let it drain in the refrigerator for at least 12 hours.
Mix the drained labneh with finely chopped sun-dried tomatoes and black pepper.

How to prepare babaganoush

Preheat the oven to 200°C.
Halve the aubergines and make incisions in the flesh.
Brush with olive oil, season with salt and pepper and place them cut side down on a baking tray.
Roast for 30-40 minutes until the flesh is tender and roasted.
Scoop out the flesh from the peel and mash it with tahini, lime juice, finely chopped spring onion, salt and pepper.

Bread & composition

Bake the sourdough bread according to the instructions on the package.
Cut two slices, brush with ghee and fry in a pan until crispy on both sides.
Spread the slices with a generous layer of labneh and add a layer of babaganoush.
Finish with chili peanut butter, chopped mint, spring onion and extra herbs to taste.

Tips

For extra flavour:add a little smoked paprika powder to the babaganoush.
No chili peanut butter?Mix regular peanut butter with a pinch of chili flakes or sriracha.
Serve with:a fresh salad or extra grilled vegetables.