1. Pre-heat oven to 180°C.
2. Halve eggplant and capsicum lengthways, drizzle with oil and place cut side up on a lined baking tray. Roast for 20 minutes.
3. Add garlic to tray and roast for a further 20 minutes until all vegetables are soft and beginning to char. Remove from oven and allow to cool slightly.
4. Meanwhile, add walnuts to a baking tray. Toast for 7-8 minutes.
5. Roughly dice eggplant and capsicum. Peel skin from roasted garlic.
6. To the food processor add: eggplant, capsicum, garlic, walnuts, lemon juice and zest, harissa paste, smoked paprika, and dates with a glug of olive oil. Blend until desired consistency is achieved.
7. Taste and adjust flavour, adding more harissa, lemon or seasoning to your preference. The dip should have a spicy hit, which works perfectly with the sweet dates and cooling labne.
8. To serve, smooth labne onto a platter, top with dip and finish with fresh parsley, additional torn dates, walnuts, toasted pita, and a side of cucumber.
Cooks Notes
1. Try using the dip as a bed for roast or BBQ lamb.
2. Use Greek yoghurt if you can’t find or make labne.
3. Try adding a bit of pan-fried bacon to the topping if you’re feeling naughty!
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
