Recipes & Tips




Feta, tahini and yoghurt replace the Parmesan and béchamel sauce, while vegetables replace the mince in this Lebanese twist on a classic.

Serves 4–6

  • 1 aubergine, cut into 2cm chunks
  • 2 red peppers, cut into 2cm chunks
  • 1 courgette, cut into 2cm chunks
  • 2 tbsp olive oil
  • 2 large tomatoes, cut into 2cm chunks
  • 1 red onion, cut into 2cm chunks
  • 2 tsp ground coriander
  • ½ tsp dried chilli flakes
  • 100g spinach
  • 8-9 dried lasagne sheets
  • 300g yoghurt
  • 200g feta, crumbled
  • 2 medium eggs
  • 2-3 tbsp tahini


Taken from the Comptoir Libanais Express cookbook.

Preheat the oven to 200°C/180°C fan/gas 6.

Put the aubergine, peppers and courgette into a large roasting tin and drizzle over the oil. Season, then toss everything together with a large metal spoon so that the pieces are well coated in the oil. Roast in the oven for 30 mins until golden.

Stir in the tomatoes, onion and spices into the roasted veg. Put the tin back in the oven and roast again for another 10-15 minutes.

Steam the spinach leaves by putting them in a pan with a good splash of water and heat just to the point where they wilt, but not so that they lose their texture.

Blanch the lasange sheets in boiling water for 8-10 minutes, until slightly softened, then lay two or three sheets in the bottom of an oven proof dish, with around 1 litre capacity. Spread over half the roasted vegetables. Fill in any gaps with bits of spinach water left over in the pan.

Finally cover the remaining three pasta sheets. Whisk together the eggs, tahini and the rest of the yoghurt then season well. Spoon over the top layer of pasta and scatter the rest of the feta on top. Give it another season and bake in the oven for 30-40 minutes until the top is golden and the pasta feels soft when prodded with a knife.



Ramadan Celebratory Feast Menu

To spread love and awareness about what Ramadan is and to cultivate the inclusivity that is at the heart of the festival, Tony and the Comptoir Libanais team are putting together a special sharing menu for the period. Tony Kitous, the founder, says, “Ramadan is a special time in our culture as it is when […]

Aubergine Shakshuka dish


Sneak Peek: Aubergine Shakshuka Recipe

Our new cookbook is available on 8th March 2018. The cookbook is packed with recipes from Tony’s childhood, and from recipes from his travels across the Middle East and North Africa. One of our favourite recipes is the Aubergine Shakshuka and we thought we would share it with you now!   Aubergine Shakshuka SHAKSHUKA BATENJAN […]


L’amour Eternal: delicious food pairings

  You may have seen this beautiful motif in our restaurants and as you can tell, we absolutely believe in the power of eternal love! For the team at Comptoir Libanais, the delicious pairings of our food can never be separated.   Across all cuisines, there are timeless duos, but we certainly believe we have […]