Eggplant and Walnut Labneh Wraps

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 season with salt and pepper.

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 the lemon juice, minced garlic, and chili flakes.

7. 7

   Once the eggplants are done, remove them from the oven and let them cool slightly.

8. 8

   Spread a generous amount of the labneh mixture onto each tortilla.

9. 9

   Top with roasted eggplant halves and sprinkle with toasted walnuts.

10. 10

    Garnish with fresh mint leaves.

11. 11

    Roll up the tortillas tightly to form wraps.

12. 12

    Serve immediately and enjoy your Eggplant and Walnut Labneh Wraps.