An easy, flavor-packed spread built around store-bought shortcuts — pre-skewered lamb kebabs and frozen naan — elevated with three homemade sauces: a bright mint-pistachio pesto, smoky baba ghanoush, and cool, creamy tzatziki.
Ingredients
Method
- Preheat the oven to 400°F. Roast the whole eggplant and whole head of garlic together for 40 minutes, until the eggplant is very soft.
- Let cool, then halve the eggplant and drain through a strainer to remove excess liquid. Squeeze the roasted garlic cloves out of their skins.
- Blend the drained eggplant, roasted garlic, tahini, olive oil, lemon juice, salt, and cumin until smooth.
- Grate the cucumber on a cheese grater, then drain well to remove excess liquid.
- Combine the Greek yogurt, drained cucumber, dill, olive oil, lemon juice, and salt. Stir to combine.
- Blend the pistachios, mint, Parmesan, olive oil, lemon juice, and salt until it forms a smooth pesto.
- Cook the frozen lamb kebabs according to package instructions.
- Bake the frozen naan according to package instructions, just a few minutes until warm and lightly toasted.
- Plate the lamb kebabs and naan alongside bowls of mint-pistachio pesto, baba ghanoush, and tzatziki for dipping and topping.
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