“Delightful Persian Vegetarian Mezze Platter with Eggplant Dip”

Allergens

N/A

Ingredients

• 1 large eggplant
• 2 garlic cloves
• 1/4 cup tahini paste
• 2 tbsp freshly squeezed lemon juice
• Salt and pepper to taste
• 1 package flatbread (or pita bread)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup feta cheese, crumbled (for non
• vegetarian option)
• 1/4 cup parsley leaves, chopped
• 1/4 cup mint leaves, chopped
• 1/2 small red onion, thinly sliced

Instructions

1. Preheat the oven to 400°F (200°C).
2. Pierce the eggplant with a fork and place it on a baking sheet lined with parchment paper. Roast for 35 40 minutes, or until tender and golden brown.
3. Once cooled, scoop out the flesh from the eggplant and place it in a food processor along with the garlic, tahini paste, lemon juice, salt, and pepper. Blend until smooth. Set aside.
4. Warm the flatbreads in the oven for 2 3 minutes or on a stovetop for about 10 seconds per side.
5. Assemble the mezze platter: spread the eggplant dip in a shallow dish, and arrange the flatbread, vegetables, olives, feta cheese (if using), herbs, and red onion around it.
6. Serve immediately and enjoy your sensory feast!

Chef’s Insight

This mezze platter is versatile and can be adapted to include various vegetables, dips, and breads according to personal preference and dietary needs.

Notes

The mezze platter is perfect for both casual gatherings and special occasions, as it offers a variety of flavors and textures to suit everyone's taste.