Labneh and Walnut Stuffed Eggplants

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out some of the flesh to create a cavity for stuffing.

3. 3

   Place the eggplant halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.

4. 4

   Roast the eggplants in the preheated oven for about 20-25 minutes, until they are tender.

5. 5

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

6. 6

   In a bowl, mix the chopped walnuts, garlic, chili flakes, labneh, lemon juice, and mint leaves until well combined.

7. 7

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

8. 8

   Stuff each eggplant half with the labneh and walnut mixture.

9. 9

   Return the stuffed eggplants to the oven and bake for an additional 10 minutes.

10. 10

    Serve warm, garnished with extra mint leaves if desired.