Spicy Lamb and Eggplant Labneh
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The Defined Dish · by Alex★ 5.0 (6)

Spicy Lamb and Eggplant Labneh

NUTRITION · PER SERVING45M COOK
CAL 28%·PRO 49%
CARBS 38G27% OF CAL
7G FIBER22G OTHER10G TOTAL SUGAR
FAT 37G59% OF CAL
13G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted eggplant and spiced lamb served over creamy labneh with tahini sauce and fresh herbs. A flavorful Middle Eastern dish served with pita.

mainmiddle easternbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

  • 1 medium eggplant
  • 2 tablespoons extra virgin olive oil (divided)
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ½ cup labneh
  • 2 tablespoons tahini
  • 2 garlic cloves
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 medium shallot (diced fine)
  • ½ pound ground lamb
  • 1 tablespoon tomato paste
  • ½ teaspoon Aleppo pepper (or crushed red pepper flakes)
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup low-sodium beef or chicken broth
  • 1 tablespoon minced fresh herbs (I like parsley and dill)
  • Flakey salt
  • Warm pita (cut into small triangles (gluten-free pita for gluten-free))
PREP
—
SODIUM
1408MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.