Fairytale Eggplant with Honey Soy Glaze and Mint Lime Labneh

1. Slice the fairytale eggplant in half. Place it on a plate and sprinkle with kosher salt. Let it sit for 10 minutes. Pat dry.
2. In a bowl, whisk together the ingredients for the glaze (soy sauce, honey, cumin, coriander, smoked paprika, salt/pepper). Set aside.
3. Mince the garlic, slice the scotch bonnet pepper, and chop the cilantro.
4. Heat the olive oil (2 tbsp) in a cast iron over medium heat. Add the dried eggplant face down and sear for 3-4 mins per side until golden. Remove and set aside.
5. In the same skillet, add 2 more tbsp olive oil. Sauté minced garlic and sliced scotch bonnet peppers until fragrant. Add the prepared glaze, drained cannellini beans, and seared eggplant. Toss to coat and reduce to a simmer.
6. Cook for 5-6 mins until the glaze thickens slightly. Add lime juice and fresh cilantro and toss to coat once more.
7. Make the mint labneh by mixing all of its ingredients together (labneh/cashew yogurt, juice of 1 lime, 2 tbsp chopped mint, salt/pepper to taste).
8. Serve eggplant and beans over the mint labneh with crusty bread. Garnish with additional mint and pistachios.