Moroccan Spiced Eggplant With Tomatoes and Labneh 4 Steps
To prepare the eggplant for roasting, in a small bowl combine half of the extra-virgin olive oil, rasped garlic cloves, kosher salt, ground cumin, smoked paprika, as well as ground cinnamon and mix until an even paste-like consistency is formed and set aside.
Cut the mini purple eggplant in halves lengthwise, and score the flesh of each half into a cross hatch pattern, being careful to not cut unto the skin. Use a brush and brush the spice paste onto the flesh of each half, being sure to get in between the slits of the score marks.
Place the seasoned eggplant halves cut side down in a wide oven proof skillet or roasting tray. Toss the remaining extra-virgin olive oil as well as kosher salt and black pepper with the whole cherry tomatoes and fill in the gaps of the roasting tray with them. Cover the roasting tray with aluminum foil and bake in a preheated 400°F oven for 25 minutes. After 25 minutes, remove the aluminium foil wrap, flip the eggplant halves so that the eggplant pieces are now flesh side up and roast for another 15-20 minutes until completely softened. If desired, broil on high for the remaining 2 minutes to get a charred finish.
To plate, spread the labneh onto the base of a large platter, carefully place the roasted eggplant and tomatoes over top, then sprinkle with the toasted almond slivers as well as the chopped cilantro and chopped parsley. Serve with toasted pita bread or couscous.