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This is a spin on a classic from near where I grew up. This Lebanese dish is often served as a large pie, but in Northern Israel is done as small bites. I've used roasted eggplant instead of raw lamb and combined it with our Iris N9 spice.
Lior Lev Sercarz
Roast the eggplant(s), either in the oven at 375°F, or over a gas flame on the stovetop (open your windows). Allow to cool so you can handle them, remove the skin, then mash the insides with Iris spice, olive oil, and salt to taste.
On a serving platter spread the labne, then add small balls of the roasted eggplant. Garnish with the almonds, scallions, and mint, plus some lemon juice and a bit more olive oil if you like.
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