Moroccan Spiced Eggplant With Tomatoes and Labneh | TasteToronto

Ingredients

• 3 mini purple eggplants (approximately 1 pound total weight)
• 2 pints whole cherry or grape tomatoes
• 2 garlic cloves, rasped
• 1/2 cup labneh (or hung yogurt)
• 1/4 cup slivered almonds, toasted
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon