Appetizer

Crispy Eggplant Rolls with Spiced Lamb, Burnt Chili & Labneh

Name: Crispy Eggplant Rolls with Spiced Lamb, Burnt Chili & Labneh
Prep time: 18 min
Cook time: 24 min
Total time: 42 min
Yield: 2 servings
Ingredients: 1 large eggplant (about 1¼ lbs); 6 oz ground lamb; 3 tbsp olive oil, divided; 1 small onion, finely minced; 2 cloves garlic, minced; 1 tsp ground cumin; ½ tsp ground cinnamon; ¼ tsp cayenne pepper; ½ cup diced tomato; 2 tbsp pomegranate molasses; ½ cup labneh or Greek yogurt; 1 tbsp fresh mint, chopped; 1 tbsp fresh parsley, chopped; 1½ tsp Aleppo pepper flakes; Fine sea salt & cracked pepper; 2 tbsp pomegranate arils; Warm water for thinning labneh

Paper-thin eggplant slices charred until caramelized, filled with a warm, cumin-and-cinnamon-scented lamb ragù, then rolled and served over a cooling smear of herbed labneh with a final drizzle of burnt chili oil and pomegranate molasses—a stunning contrast of warm and cool, soft and bright.

616cal 24gprotein 38gcarbs 42gfat 18min prep 24min cook 2serves

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