Eggplant and Labneh Dip Platter

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Prick the eggplants with a fork and place them on a baking sheet.

3. 3

   Roast the eggplants in the oven for about 30-40 minutes, or until they are soft and the skin is charred.

4. 4

   While the eggplants are roasting, toast the walnuts in a dry skillet over medium heat until they are golden and fragrant. Set aside to cool.

5. 5

   Once the eggplants are done, let them cool slightly, then peel off the skin and scoop out the flesh into a bowl.

6. 6

   Mince the garlic cloves and add them to the eggplant along with the chili flakes, lemon juice, and olive oil. Mix well.

7. 7

   Stir in the labneh until the mixture is smooth and creamy.

8. 8

   Roughly chop the toasted walnuts and mint leaves, then fold them into the dip.

9. 9

   Transfer the dip to a serving platter and garnish with additional mint leaves and a drizzle of olive oil if desired.

10. 10

    Serve the Eggplant and Labneh Dip with pita bread or fresh vegetables for dipping.