A flavor-packed way to eat the rainbow!
Made with real ingredients and bold, nourishing flavors, this dish is as satisfying as it is colorful. Charring the eggplant brings a smoky richness, while Turkish spices add an earthy depth. Brown butter—also known as beurre noisette—infuses the labneh with a warm, nutty complexity. It's all finished with tangy pickled red onions and topped with sweet dates, dried apricots, and crunchy pine nuts for a vibrant explosion of texture and flavor.