Makdus with Labneh Dip

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Wash the eggplants and make a slit lengthwise in each one, being careful not to cut all the way through.

3. 3

   Place the eggplants on a baking sheet and roast in the oven for about 20-25 minutes until they are soft.

4. 4

   While the eggplants are roasting, finely chop the walnuts and garlic.

5. 5

   In a bowl, mix the chopped walnuts, garlic, chili flakes, and salt.

6. 6

   Once the eggplants are roasted, let them cool slightly, then stuff each eggplant with the walnut mixture.

7. 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. 8

   To prepare the labneh dip, mix the labneh with lemon juice and chopped fresh mint leaves.

9. 9

   Serve the marinated eggplants with the labneh dip on the side.