Créé avec l’IA
Eggplant and Walnut Labneh Wraps
30 min 600 kcal par portion Facile
Ingrédients
4 Portions
- tortillas4 large
- eggplants8 small
- walnuts1 cup
- garlic4 cloves
- chili flakes1 tablespoon
- labneh2 cups
- lemon juice1 tablespoon
- fresh mint leaves1 tablespoon
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the small eggplants in half lengthwise and place them on a baking sheet.
- 3
Drizzle the eggplants with olive oil and season with salt and pepper.
- 4
Roast the eggplants in the oven for about 25-30 minutes, until they are tender and slightly charred.
- 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
In a small bowl, mix the labneh with the lemon juice, minced garlic, and chili flakes.
- 7
Once the eggplants are done, remove them from the oven and let them cool slightly.
- 8
Spread a generous amount of the labneh mixture onto each tortilla.
- 9
Top with roasted eggplant halves and sprinkle with toasted walnuts.
