Spicy Eggplant and Walnut Salad

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Slice the small eggplants in half lengthwise and place them on a baking sheet.

3. 3

   Drizzle the eggplants with olive oil and sprinkle with salt.

4. 4

   Roast the eggplants in the oven for about 25-30 minutes, until they are tender and slightly charred.

5. 5

   While the eggplants are roasting, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently, until they are golden and fragrant.

6. 6

   In a small bowl, mix the labneh with lemon juice and a pinch of salt.

7. 7

   Once the eggplants are done, let them cool slightly, then chop them into bite-sized pieces.

8. 8

   In a large bowl, combine the roasted eggplants, toasted walnuts, minced garlic, chili flakes, and mixed greens.

9. 9

   Toss the salad gently to combine all the ingredients.

10. 10

    Serve the salad with a dollop of the labneh mixture on top.