SPAGHETTI WITH EGGPLANT AND LABNEH

Place the eggplant directly over a gas burner flame and let it char thoroughly

Peel the eggplant and cut it into large pieces

Cook the spaghetti in boiling water

Take some of the pasta cooking water and add it to a hot skillet

Add the roasted garlic to the skillet and mix

Add the cooked pasta to the skillet and toss to combine

Season with Meyer lemon juice and zest, salt, black pepper, allspice, and the smoked eggplant

Mix well and transfer to serving plates

Garnish with dry-strained yogurt (labneh), toasted almonds, and mint leaves