Labneh and eggplant dip

Required ingredients

  • 200g Labneh from cow’s milk “Destan” with red pepper
  • 2 tablespoons of yoghurt
  • 2 eggplants
  • 2 cloves of garlic
  • 1 tablespoon
  • olive oil
  • salt

Method of preparation

Roast and peel the eggplant and blend it together with the garlic cloves, labneh cheese, and yogurt. Add olive oil and season with salt. The dish can be garnished with chopped walnuts.

Destan products that were used for the recipe

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