.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

rolled eggplant with walnut labneh

Our take on the famous Armenian stuffed eggplant salad.

Name: Rolled eggplant with walnut labneh
Ingredients: 2-3 eggplant (depending on size); Olive oil to grease baking trays; 1 cup homemade dripped yogurt cheese or labneh; 1/3 cup finely crushed walnuts; 1-2 cloves of garlic crushed; ½ teaspoon of ground coriander seed; ¼ teaspoon of salt plus extra to sprinkle on the eggplant; ½ - 1 teaspoon of finely chopped fresh dill plus extra for garnishing; Pomegranate seeds for garnishing

These rolled eggplant are exactly the kind of appetisers that will wow your guests this holiday season. They are simple to make and as an added bonus, they look so delightfully Christmassy with the dill and pomegranate seed garnish.

Tender roasted eggplant strips are spread with a nutty and creamy garlic labneh then rolled into finger sized morsels. Serve as an easy vegetarian side dish or appetiser that can be even made ahead.

rolled eggplant with walnut labneh

The filling is a flavourful mixture of homemade dripped yogurt cheese, known as labneh, (learn how to make that here), crushed walnuts, garlic, ground coriander and fresh dill. Together with roasted eggplant, the combination of flavours is a definite must try!

Homemade labneh