Description
A delicious and nutritious dish combining roasted eggplant, lamb, labneh, and walnuts, perfect for a hearty meal.
Ingredients
Scale
- 2 medium eggplants
- 1 lb ground lamb
- 1 cup labneh
- 1/2 cup walnuts, chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and score the flesh in a diamond pattern.
- Brush with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 25-30 minutes until tender.
- In a skillet over medium heat, cook the ground lamb with garlic, cumin, and paprika until browned.
- Mix in chopped walnuts and cook for an additional 2-3 minutes.
- Once the eggplants are roasted, top them with the lamb mixture and dollops of labneh.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian version, substitute lamb with lentils.
- Serve with pita bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 eggplant half with topping
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg