• Preheat the oven to 375℉ and line a baking sheet with parchment paper.

Make the Eggplant Labneh:

• Cut the eggplant in half, lengthwise and place on the prepared baking sheet. Drizzle the flesh of the eggplant with 1 tbsp of the olive oil and sprinkle with ¼ tsp Kosher salt and ¼ tsp pepper. Place the eggplants flesh side down and transfer to the oven and bake until the eggplant is soft and golden brown, about 20 minutes. Remove and set aside until cool enough to handle.
• Meanwhile, in a food processor or high-speed blender, place the labneh, tahini, garlic, lemon juice, ½ tsp of salt, ½ of pepper, and the remaining 1 tbsp olive oil. Once the eggplant is cool, using a spoon scrape the flesh of the eggplant out of the skin and add to the food processor. Blend until smooth. Cover and set aside.

Make the Spicy Lamb:

• Heat the oil in a large skillet over medium heat. Add the shallot and sauté until just tender, 2 minutes. Add the lamb and cook, breaking up the meat with the back of a spoon, until browned and no longer pink, about 5 minutes. Drain off excess fat, reserving 1 tbsp for cooking, and return to the skillet.
• Add the tomato paste, aleppo pepper, coriander, cayenne, cumin, oregano, paprika, salt and pepper and cook, tossing, to toast the spices, about 2 minutes. Remove from the heat and stir in the broth until well combined. Set aside.

Serve and Enjoy:

• To serve, spoon the eggplant labneh into a shallow serving bowl (I like to use a shallow pasta bowl) and spread into an even layer. Spoon the spicy lamb mixture over the center of the eggplant labneh. Finish with a drizzle of olive oil, fresh herbs, and a sprinkle of flakey salt. Serve with warm pita.