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In our family, eggplant dip is a synonym for baba ganoush, a popular Levantine dish made with roasted eggplant and served as a "meze," aka appetizer, on a platter with pita bread and other dips, falafel, and small dishes.

⭐️ Ingredients
2 medium (1.1 kilograms) eggplants (about 2½ pounds) (+ 1 tablespoon olive oil, ¼ teaspoon salt, ¼ pepper to season them before roasting)
3 tablespoons tahini (made with 100% hulled sesame seeds)
2 tablespoons lemon juice (freshly squeezed)
½ clove garlic (or more to taste)
½ teaspoon salt
2 tablespoons flat-leaf parsley (finely chopped)
1 tablespoon mint (optional, finely chopped)
1 tablespoon olive oil (to drizzle on top)

❤️ Nico & Louise
Theplantbasedschool.com

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