Spicy Lamb and Eggplant Labneh is an elegant, flavorful dip that’s perfect for holiday gatherings or any time you want to impress guests. Creamy eggplant-infused labneh is layered with warm, spiced ground lamb for a contrast of cool tang and savory heat. Serve with warmed pita or vegetable crudités for a crowd-pleasing appetizer.
This recipe was inspired by the labneh dip at the Peacock restaurant at the Proper Hotel in Austin — a dish I fell in love with the first time I tried it. I’ve recreated that same balance of creamy tang, smoky eggplant, tahini richness, and a warmly spiced lamb topping so you can make it at home.
If you’re new to labneh, it’s simply yogurt that’s been strained twice to remove whey, producing a thick, creamy, tangy spread used widely in Mediterranean and Middle Eastern cooking. Combining labneh with roasted eggplant, tahini, lemon, and garlic yields a silky dip with bright and earthy notes. The spicy lamb topping — seasoned with Aleppo pepper (or crushed red pepper flakes), ground coriander, cumin, smoked paprika, and more — adds depth and a delightful contrast in texture.
Spicy Lamb and Eggplant Labneh ingredients
- Eggplant (1 medium)
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Labneh (or thick Greek yogurt if unavailable)
- Tahini
- Garlic cloves
- Fresh lemon juice
- Shallot
- Ground lamb
- Tomato paste
- Aleppo pepper (or crushed red pepper flakes)
- Ground coriander
- Cayenne pepper
- Ground cumin
- Dried oregano
- Smoked paprika
- Low-sodium beef or chicken broth
- Flaky salt, minced fresh herbs (parsley, dill), and warm pita for serving
Step-by-step instructions
Step One: Preheat the oven
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Step Two: Roast the eggplant
Halve the eggplant lengthwise and place cut side up on the prepared baking sheet. Drizzle the flesh with olive oil and season with salt and pepper. Turn the halves flesh side down and roast until very tender and golden, about 20 minutes. Remove from the oven 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, a pinch of salt and pepper, and a tablespoon of olive oil. When the roasted eggplant is cool, scoop the flesh from the skins and add it to the processor. Blend until completely smooth and creamy. Taste and adjust seasoning, then cover and set aside.
Step Four: Brown the lamb
Heat a tablespoon of olive oil in a large skillet over medium heat. Sauté the finely diced shallot for 2 minutes until softened. Add the ground lamb and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 minutes. Drain off excess fat, reserving about a tablespoon in the pan.
Step Five: Season the lamb
Stir in the tomato paste, Aleppo pepper (or crushed red pepper flakes), ground coriander, cayenne, cumin, oregano, smoked paprika, salt, and pepper. Cook, tossing frequently, for about 1–2 minutes to toast the spices and develop their aroma. Remove the pan from the heat and stir in the broth to combine and moisten the mixture; set aside.
Step Six: Assemble and serve
Spoon the eggplant labneh into a shallow serving bowl and spread it into an even layer. Pile the spiced lamb in the center. Finish with a drizzle of extra virgin olive oil, a sprinkle of flaky salt, and a scattering of minced fresh herbs such as parsley and dill. Serve immediately with warm pita cut into triangles or your preferred dippers.
Make-ahead and storage tips
This dish can be prepared a day in advance: store the eggplant labneh and the lamb separately in airtight containers in the refrigerator. To serve, warm the labneh gently in a 350°F (175°C) oven for about 8–10 minutes or until slightly warm, and reheat the lamb in a skillet until heated through. Assemble just before serving for best texture and presentation.
Recipe FAQs
Labneh is strained yogurt with a thick, creamy texture and a tangy flavor. It’s a versatile base for dips, spreads, and sauces in Mediterranean and Middle Eastern cuisines.
Yes. If you don’t have labneh, use full-fat Greek yogurt strained through cheesecloth to thicken it. For a milder heat, reduce the cayenne or Aleppo pepper, and for a dairy-free option, use a thick cashew cream, though the flavor will differ from traditional labneh.
This appetizer is a great make-ahead option for parties and holidays. The contrast of cool, creamy labneh with warm, spiced lamb makes it especially memorable. Leave a comment after you try the recipe and tell me how you served it!
More dip recipe ideas
10-Minute Black Bean Dip • Dairy-Free French Onion Dip • Smoked Trout Dip • Harissa Carrot Dip
Spicy Lamb and Eggplant Labneh — Recipe Card
Serves: 4–6 · Total time: about 45 minutes
Ingredients
For the Eggplant Labneh
- 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
For the Spicy Lamb
- 1 tablespoon extra virgin olive oil
- 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
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup low-sodium beef or chicken broth
For Serving
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced fresh herbs (parsley, dill)
- Flaky salt
- Warm pita, cut into triangles (or gluten-free pita if needed)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment.
- Roast halved eggplant (flesh side down) for about 20 minutes until soft and golden. Cool slightly, then scoop flesh into a food processor.
- Blend labneh, tahini, garlic, lemon juice, salt, pepper, and remaining olive oil with the eggplant until smooth. Cover and set aside.
- Sauté shallot in olive oil until soft. Add lamb and brown, breaking it up as it cooks. Drain excess fat, reserving 1 tablespoon.
- Add tomato paste and spices to the lamb. Toast briefly, remove from heat, and stir in broth. Set aside.
- Spread eggplant labneh in a shallow bowl, spoon lamb in the center, and finish with olive oil, herbs, and flaky salt. Serve with warm pita.
Notes
Make-ahead: Store components separately up to 24 hours. Reheat gently and assemble before serving. Nutrition information is approximate.
Author: Alex Snodgrass
Photography and styling by Eat Love Eats.