Description
A flavorful dish featuring roasted eggplant, spiced lamb, and creamy labneh, topped with walnuts and parsley.
Ingredients
Scale
- 2 medium eggplants, cut into 1-inch cubes
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1 cup labneh (or Greek yogurt)
- 1/4 cup walnuts, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Toss the cubed eggplant with salt and let it sit for 15 minutes to draw out moisture. Rinse and pat dry.
- Spread the eggplant on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until golden and tender.
- In a skillet over medium heat, add the ground lamb. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in cumin, smoked paprika, black pepper, and cinnamon. Cook for another 2-3 minutes until fragrant.
- In a bowl, mix the labneh with lemon juice, salt, and pepper.
- To assemble, layer the roasted eggplant on a serving platter, top with the spiced lamb, and dollop the labneh mixture on top.
- Sprinkle with chopped walnuts and parsley. Serve warm or at room temperature.
Notes
- For added flavor, try adding a pinch of cayenne pepper to the lamb mixture for heat.
- You can also substitute the lamb with ground beef or turkey for a different taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg