Made with AI
Makdus with Labneh Dip
120 min 650 kcal per serving Medium
Ingredients
4 Servings
- small eggplants8 pieces
- walnuts1 cup
- garlic4 cloves
- chili flakes1 tablespoon
- salt1 tablespoon
- olive oil1 cup
- labneh2 cups
- lemon juice1 tablespoon
- fresh mint leaves1 tablespoon
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
Wash the eggplants and make a slit lengthwise in each one, being careful not to cut all the way through.
- 3
Place the eggplants on a baking sheet and roast in the oven for about 20-25 minutes until they are soft.
- 4
While the eggplants are roasting, finely chop the walnuts and garlic.
- 5
In a bowl, mix the chopped walnuts, garlic, chili flakes, and salt.
- 6
Once the eggplants are roasted, let them cool slightly, then stuff each eggplant with the walnut mixture.
- 7
Place the stuffed eggplants in a jar or container and cover them with olive oil. Let them marinate for at least 24 hours in the refrigerator.
- 8
To prepare the labneh dip, mix the labneh with lemon juice and chopped fresh mint leaves.
- 9
Serve the marinated eggplants with the labneh dip on the side.
