Caramelized Eggplant and Fig Flatbread with Lemon Herb Labneh and Spiced Walnut Crumble

Ingredients

• •1 medium eggplant, thinly sliced
• •2 tablespoons olive oil
• •1 teaspoon salt, divided
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon black pepper
• •4 fresh figs, quartered
• •2 flatbreads or naan
• •1/2 cup labneh
• •1 tablespoon lemon juice
• •1 teaspoon lemon zest
• •1 tablespoon fresh dill, chopped
• •1 tablespoon fresh parsley, chopped
• •1/2 cup walnuts, roughly chopped
• •1 teaspoon honey
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon cayenne pepper (optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Place the sliced eggplant on a baking sheet, drizzle with olive oil, and season with 1/2 teaspoon salt, cumin, smoked paprika, and black pepper. Toss to coat evenly.

3. 3

   Roast the eggplant in the oven for 20 minutes, flipping halfway through, until caramelized and tender.

4. 4

   While the eggplant is roasting, prepare the walnut crumble by toasting the chopped walnuts in a dry skillet over medium heat until fragrant, about 2-3 minutes.

5. 5

   Remove the walnuts from the heat and mix in honey, cinnamon, cayenne pepper (if using), and a pinch of salt. Set aside to cool.

6. 6

   In a small bowl, mix labneh with lemon juice, lemon zest, dill, parsley, and the remaining 1/2 teaspoon salt. Stir until well combined.

7. 7

   Warm the flatbreads in the oven for 2-3 minutes or until soft and pliable.

8. 8

   Spread the lemon herb labneh evenly over the flatbreads.

9. 9

   Top the flatbreads with roasted eggplant slices and quartered fresh figs.

10. 10

    Sprinkle the spiced walnut crumble on top for added texture and flavor.

11. 11

    Serve immediately and enjoy!