Baby aubergines on toast with Labneh and cumin chilli oil.

Find the video process here. Satisfying asf.
Anyway, this is for you boujee brunchers, although it does only take 10 mins to make.

Recipe

1 piece sourdough
3 baby aubergines, or 1/2 a big one
1 tbsp toasted pine nuts
Salt and pepper
3 tbsp greek yogurt + garlic powder
Coriander, parsley and dill
Crispy fried onions
Maldon salt

THE CHILLI OIL
1 tsp cumin seeds
1/2 tsp freshly chopped coriander
4 tbsp vinegar
2 heaped tbsp chilli flakes
1 tbsp syrup
50ml olive oil
Salt and pepper

Method

1. Add your baby aubergines to a baking tray and grill for 6 minutes on each side - remove them halfway and poke with a knife all over *the skin will toughen up, but thats fine because they soften up again*.

2. Also wrap 2 garlic cloves, in their skin, in foil, and add to an air fryer for 15 minutes at 170°C until squishy - if you dont have an airfryer, miss this out and use garlic powder instead.

3. Whilst you aubergines are grilling, heat the olive oil in a pan until hot - a good test is to add a tiny drop of water - if it sizzles its ready.

4. Add all the chilli oil ingredients to a small bowl and pour over the hot oil. Add the syrup last, and mix well.

5. When the aubergines are done, slice each one down the middle, but not all the way to the bottom, you should leave about 1cm unsliced.

6. Open the aubergines up and drizzle some of the chilli oil in to infuse whilst you prep your toast.

7. Toast your bread, spread over your roasted garlic cloves, with the skin removed, then spread your greek yogurt over the bottom.

8. Add your aubergines to the top, drizzle some chilli oil over them, top with the toasted pine nuts, salt and pepper, crispy fried onions and fresh herbs.

Notes + Variations:

If you’re vegan, don’t fret. Use 4 tbsp vegan yogurt, 1 tbsp labneh, and 1/4 lemon juice and garlic powder, instead of greek yogurt.