Oven-roasted vegetables with labneh and tahini sauce by Joe Barza

For the dish

1. Peel the eggplants and potatoes, then cut them into thick slices.
2. Peel the onions and cut them into thick slices.
3. Cut the tomatoes and cheese into thick slices.
4. Preheat the oven to 200°C.
5. In a baking dish, layer the eggplants, cheese, tomatoes, onions and potatoes.
6. Repeat the process until all the ingredients are used.
7. Cover with vegetable broth.
8. Sprinkle with dried wild thyme.
9. Add olive oil to a sheet of parchment paper.
10. Cover the baking dish with the parchment paper, then cover the whole thing with a sheet of aluminum foil.
11. Bake and cook for 30 minutes, until the vegetables are cooked through.
12. Remove from the oven, discard the aluminum foil and parchment paper, and continue baking for an additional 10 minutes to brown the top.

For the sauce

1. In a pan, pour a little olive oil.
2. Add the chopped garlic and sauté for 2 minutes.
3. Add the herbs and sauté for another 2 minutes.
4. In a bowl, mix together the labneh, tahini and vegetable broth.
5. Pour the labneh mixture over the herbs.
6. Let it simmer over low heat.
7. Pour the sauce over the gratin. Serve.