Cook Like a Top Chef | Recipe Provided by Duskie Estes
Gary Farrell Winery
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Food & Wine: Duskie’s Smoky Eggplant Dip & Labneh


For the Smoky Egglplant

  • 2 globe eggplant
  • 1/4 cup tahini
  • 1/4 cup extra virgin olive oil
  • 2 tbsp pomegranate molasses
  • 2 lemons, juiced
  • 1 tsp Zasumac spice rub
  • Pita Chips or cucumbers, for serving


For the Labneh

  • 2 cup Greek Yogurt, hung in cheese cloth overnight in the fridge
  • 2 tbsp extra virgin olive oil
  • 1 tbsp washed and picked flat leaf parsley, chopped
  • 1sp Zasumac spice rub
  • 1 tsp toasted sesame seeds
  • 1/2 tsp fresh thyme, picked and chopped
  • 1 lemon, zested




    1. For the Labneh: hand the yogurt in cheese cloth overnight in you refrigerator.
    2. In a small bowl, combine oil, Zasumac, sesame seeds, parsley, lemon zest and thyme.
    3. Place labneh in a pretty bowl for serving. Spoon a little olive oil in the center.
    4. For the Smoky Eggplant: Heat your grill. Roast the eggplant, turning them when a side starts to get soft. The skin will get blackened, don’t worry!
    5. When all sides are soft, place in a bowl until cool enough to handle. Cut off the top and cut the eggplant in half.
    6. Spoon out the meat of the eggplant, separating it from the burnt skin.
    7. In a food processor, combine the eggplant, tahini, lemon juice, olive oil, pomegranate molasses and Zasumac. Pulse until smooth. Season to taste with salt.
    8. Spoon into a bowl and serve with pita chips or cucumber.


Credit: Duskie Estes of Black Pig Meat Co and Executive Director of Farm to Pantry


Image credit: Julia Mikhaylova –

Russian River Valley Vineyards

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