My Spicy Lamb and Eggplant Labneh is an elegant, crowd-pleasing appetizer that works beautifully for holiday gatherings or any time you’re hosting. Creamy, tangy eggplant labneh is layered with warm, spiced ground lamb for a dish that’s richly flavored and easy to assemble. Serve it with warm pita or crisp vegetables for a standout starter your guests will remember.
This recipe is inspired by the labneh dip served at the Peacock restaurant in Austin. Labneh is a double-strained yogurt with a thick, creamy texture and a bright, tangy flavor that pairs beautifully with roasted eggplant and tahini. Roasting the eggplant brings a smoky sweetness that blends into the labneh base, while the spiced lamb adds warmth and savory depth. The result is a layered dip with both silky and hearty textures.
Spicy Lamb and Eggplant Labneh ingredients
- 1 medium eggplant
- 2 tablespoons extra virgin olive oil, divided
- ¾ teaspoon Kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ½ cup labneh
- 2 tablespoons tahini
- 2 garlic cloves
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil (for the lamb)
- 1 medium shallot, finely diced
- ½ pound ground lamb
- 1 tablespoon tomato paste
- ½ teaspoon Aleppo pepper (or crushed red pepper flakes)
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ cup low-sodium beef or chicken broth
- For serving: extra olive oil, minced fresh herbs (parsley and dill recommended), flaky salt, warm pita
Step-by-step instructions
Step One: Preheat the oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
Step Two: Roast the eggplant
Cut the eggplant in half lengthwise and place the halves cut-side up on the prepared sheet. Drizzle the exposed flesh with 1 tablespoon of olive oil and sprinkle with ¼ teaspoon Kosher salt and ¼ teaspoon black pepper. Turn the halves flesh-side down and roast until the eggplant is very soft and edges are golden, about 20 minutes. Remove and let cool until you can handle them.
Step Three: Blend the labneh
In a food processor or high-speed blender, combine the labneh, tahini, garlic, lemon juice, the remaining ½ teaspoon salt, ½ teaspoon black pepper, and the remaining tablespoon of olive oil. Scoop the cooled eggplant flesh out of its skin and add it to the processor. Blend until completely smooth and creamy. Cover and set aside.
Step Four: Brown the lamb
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced shallot and sauté until just tender, about 2 minutes. Add the ground lamb and cook, breaking it up with the back of a spoon, until browned and no longer pink, about 5 minutes. Drain any excess fat, reserving about 1 tablespoon in the pan.
Step Five: Season the lamb
Stir in the tomato paste, Aleppo pepper, ground coriander, cayenne, cumin, oregano, smoked paprika, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Cook, stirring, for 1–2 minutes to lightly toast the spices. Remove the skillet from the heat and stir in the broth until the mixture is cohesive and saucy. Keep warm while you assemble.
Step Six: Assemble and serve
Spoon the eggplant labneh into a shallow serving bowl and spread into an even layer. Heap the spicy lamb into the center, leaving a border of labneh visible. Drizzle with extra virgin olive oil, sprinkle minced fresh herbs and flaky salt over the top, and serve with warm pita cut into triangles (or gluten-free pita if needed).
Tips, make-ahead, and FAQs
What is labneh? Labneh is strained yogurt with a thick, creamy texture and tangy flavor. It’s commonly used in Mediterranean and Middle Eastern dishes and makes an excellent base for dips and spreads.
Make-ahead: You can prepare both components a day in advance. Store the eggplant labneh and the spiced lamb separately in airtight containers in the refrigerator. To serve the next day, warm the labneh gently in a 350°F oven for about 10 minutes until slightly warmed, and reheat the lamb in a skillet over medium heat until hot. Assemble just before serving for best texture.
Variations and serving suggestions: Substitute ground beef or turkey if you prefer, and adjust cayenne or Aleppo pepper to taste for a milder or spicier finish. Garnish with toasted pine nuts, a sprinkle of sumac, or chopped fresh mint for extra brightness. Serve with pita, flatbread, or raw vegetable sticks.
Recipe summary
- Serves: 4–6
- Total time: about 45 minutes
- Dietary notes: naturally gluten-free if served with gluten-free pita; contains dairy (labneh)
I hope you enjoy this layered dip the next time you host. Leave a comment to share how it turned out!
Photography and styling by Eat Love Eats.