Labneh Makdous Style (with walnut/pepper)

Labneh: A creamy, tangy strained yogurt cheese that forms the base of the filling.

Baby eggplants: Small eggplants that are perfect for stuffing, providing a tender and slightly sweet flavor.

Walnuts: Chopped nuts that add a crunchy texture and a rich, nutty flavor to the filling.

Red bell pepper: Adds a sweet and slightly tangy taste, along with a pop of color.

Garlic: Minced cloves that bring a pungent, savory depth to the dish.

Salt: Enhances all the flavors and balances the dish.

Black pepper: Adds a mild heat and a touch of earthiness.

Olive oil: Drizzled on top to add a rich, fruity flavor and a glossy finish.

When preparing the eggplants, make sure to scoop out the flesh gently to avoid tearing the skin. This will help the stuffing stay intact and make for a more visually appealing dish. Additionally, lightly salting the eggplant halves and letting them sit for about 15 minutes can help draw out excess moisture, which will enhance their texture and flavor when stuffed.

• labneh - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a good alternative to labneh.

• baby eggplants - Substitute with zucchini: Zucchini can mimic the texture of baby eggplants when cooked, though the flavor will be milder.

• chopped walnuts - Substitute with chopped pecans: Pecans have a similar crunch and slightly sweet flavor, making them a good replacement for walnuts.

• chopped red bell pepper - Substitute with chopped roasted red peppers: Roasted red peppers provide a similar sweetness and can add a smoky flavor to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it will be less pungent than fresh minced garlic.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative to black pepper.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a suitable replacement for olive oil.

• Store the stuffed eggplants in an airtight container to maintain their freshness and prevent any unwanted odors from seeping in.
• Place a layer of parchment paper between the layers of eggplants if you need to stack them, ensuring they don't stick together.
• Keep the container in the refrigerator if you plan to consume the Labneh Makdous within 3-4 days. The cool temperature will help preserve the flavors and texture.
• For longer storage, consider freezing the stuffed eggplants. Wrap each one individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped eggplants in a freezer-safe bag or container, and label it with the date to keep track of freshness.
• When ready to enjoy, thaw the stuffed eggplants in the refrigerator overnight. This slow thawing process helps retain the texture and flavor.
• For a quick thaw, you can use the microwave on a defrost setting, but be cautious not to overheat and compromise the labneh mixture.
• Once thawed, drizzle a bit more olive oil over the stuffed eggplants to refresh their flavor before serving.
• Avoid refreezing the eggplants once they have been thawed, as this can affect the texture and taste negatively.
• Enjoy your Labneh Makdous as a delightful appetizer or a unique addition to your mezze platter.

• Preheat your oven to 350°F (175°C). Place the stuffed eggplants on a baking sheet and cover them loosely with aluminum foil. Bake for about 15-20 minutes or until they are heated through. This method helps maintain the texture of the labneh mixture and keeps the eggplants tender.

• If you prefer using a microwave, place the stuffed eggplants on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the stuffed eggplants in the skillet, cover with a lid, and cook for about 5-7 minutes, turning occasionally to ensure even heating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the stuffed eggplants in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly without drying out.

• To reheat using a steamer, set up your steamer and bring the water to a boil. Place the stuffed eggplants in the steamer basket, cover, and steam for about 5-7 minutes or until heated through. This method helps retain moisture and keeps the labneh mixture creamy.

• Knife: To slice the eggplants in half and to chop the walnuts and red bell pepper.

• Spoon: To scoop out the flesh from the eggplants.

• Mixing bowl: To mix the labneh, chopped walnuts, red bell pepper, minced garlic, salt, and black pepper.

• Garlic press: To mince the garlic cloves.

• Measuring cups: To measure out the labneh, walnuts, and red bell pepper.

• Measuring spoons: To measure out the salt, black pepper, and olive oil.

• Baking dish: To place the stuffed eggplants for drizzling with olive oil.

• Serving platter: To serve the stuffed eggplants immediately or to chill for later.

Prepare the filling: Mix the labneh, walnuts, red bell pepper, garlic, salt, and black pepper in advance and store in the fridge.

Pre-cook the eggplants: Slice and scoop the eggplants ahead of time, then lightly steam or microwave them to soften.

Use a food processor: Quickly chop the walnuts and red bell pepper using a food processor.

Batch preparation: Make a larger batch of the labneh mixture and store it for future use.

Chill for later: Prepare the dish in advance and chill it, so it's ready to serve when needed.