Eggplant & Zucchini with Labneh & Sage

Preheat oven to 180 degree.

Place eggplant, zucchini and garlic into a baking dish roast in oven until soft.

Remove the flesh from the cooked eggplant and zucchini and place into a bowl.

Squeeze the garlic from the bulb, place the garlic pulp into the eggplant and zucchini mixture, add the chilli, season with salt and pepper.

Mix well to combine all ingredients.

Place the seasoned eggplant mixture into a oven totable baking dish, top with cheddar and sage, bake in moderate oven for 30minutes.

To serve sprinkle with pine nuts, dollop with labneh, it’s great with crusty bread and salad.

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