Recipe | Spiced Aubergine & Cauli with Labneh

Cook and food stylist Emily Jonzen enlivens a wealth of dishes with delicious and versatile spices in her new book, The Goodness of Ginger & Turmeric. Ideal for vegetarian entertaining or for a simple, meat-free meal, we think her spiced aubergine and cauli with labneh looks absolutely irresistible.

It is easy to make your own labneh, or it is available in large supermarkets or Middle Eastern stores. You could substitute it with good-quality Greek-style yoghurt.

Serves 4

For the labneh

  • 500g good-quality strained Greek yogurt
  • 1 teaspoon flaky sea salt

For the vegetables

  • 300g baby aubergines, cut in half lengthways
  • 1 head of cauliflower, cut into bite-sized florets
  • 4 garlic cloves, crushed
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ras el hanout spice mix (available in most supermarkets)
  • 2 teaspoons ground turmeric

For the salad

  • 1 red onion, finely sliced
  • Juice of 1 lemon
  • 1 pomegranate, deseeded
  • A large handful each of parsley, mint and dill leaves, roughly chopped
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon pomegranate molasses
  • ¼ teaspoon ground sumac


  1. Make the labneh the day before serving. Line a large sieve with a cheesecloth and suspend it over a bowl. Stir the salt into the yogurt, then spoon into the cheesecloth and tie the material into a tight bundle. Transfer to the fridge and leave to drain for 24 hours, until spreadable.
  2. The next day, preheat the oven to 240°C/220°C fan/gas mark 9.
  3. Put the aubergines, cauliflower and garlic into a large mixing bowl and season well with salt and pepper. Pour over the olive oil and add the cumin seeds, ras el hanout and turmeric. Give the mixture a good stir to coat the vegetables in the spice mix.
  4. Scrape the vegetables into a large roasting tin and transfer to the oven. Roast for 20–25 minutes, turning halfway through cooking, until the vegetables are golden and just tender.
  5. Whilst the vegetables are cooking, assemble the salad by tipping the onion into a salad bowl and pouring over the lemon juice. Set aside for 10 minutes to allow the onion to soften before adding the pomegranate and herbs.
  6. Whisk together the olive oil, pomegranate molasses and sumac and pour over the salad just before serving.
  7. To assemble, spoon the labneh onto a serving dish and spread it out using the back of a spoon. Tip the vegetables onto the labneh and serve with the salad.


The Goodness of Ginger & Turmeric by Emily Jonzen is out now, published by Kyle Books (£9.99). Photography by Faith Mason

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