Methods
- Roast whole eggplant at 220°C until soft (25 mins). Scoop flesh, chop roughly.
- Mix eggplant through labneh with salt.
- Cook onion and garlic in olive oil, add spices and lamb. Brown well.
- Spread eggplant labneh on a plate, top with lamb.
- Finish with pomegranate seeds.
Perfect With
Tahini Neri Onion & Chive Labneh