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Spiced Lamb Mince with Eggplant Labneh

By Tahini Neri

Spiced Lamb Mince with Eggplant Labneh

Spiced Lamb Mince with Eggplant Labneh Recipe

Elevate your midweek meal with this vibrant, Mediterranean-inspired Spiced Lamb Mince with Eggplant Labneh. Combining the rich, savoury notes of perfectly browned lamb mince seasoned with aromatic cumin, paprika, and cinnamon and the roasted eggplant mixed with tangy Tahini Neri Original Labneh. Ready in just 35 minutes, it’s a quick yet impressive recipe that pairs perfectly with warm flatbread for a satisfying family dinner or a relaxed weekend meal. Labneh is a spreadable, yoghurt-based cheese dip.

Makes 4 serves

Ingredients

  • 500g lamb mince
  • 1 eggplant
  • 1 cup Tahini Neri Original Labneh
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp cinnamon
  • 1 small onion, diced
  • 2 cloves garlic
  • Pomegranate seeds (optional)
  • Flatbread, to serve

Method

  1. Roast whole eggplant at 220°C until soft (25 mins). Scoop flesh, chop roughly.
  2. Mix eggplant through labneh with salt.
  3. Cook onion and garlic in olive oil, add spices and lamb. Brown well.
  4. Spread eggplant labneh on a plate, top with lamb.
  5. Finish with pomegranate seeds.

Find more recipes at tahinineri.com.au

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