Mediterranean Mezze Trio

mezze_platter_1



Created for the Serving Platter

Directions

For the baba ganoush dip:

  1. Preheat the oven to 400F. Place the eggplant cubes and rosemary in a roasting dish. Wrap 2 garlic cloves* in tinfoil and add to the dish (*when roasted, one of the garlic cloves will be reserved for the hummus recipe). Drizzle a generous amount of olive oil over the eggplant cubes. Season well with salt and black pepper. Roast in the oven for 40 minutes, and then remove and allow to cool. Set aside one of the roasted garlic cloves to add to the hummus.
  2. Once cool, place the eggplant in a food processor along with 1 of the roasted garlic cloves, the chilli, parsley, half of the roasted rosemary leaves, the lemon zest and juice and an extra 20ml olive oil. Pulse to a chunky mashed consistency. Season to taste with salt and black pepper.

For the hummus:

  1. Combine the chickpeas, 1 roasted garlic clove, juice and zest of 2 lemons and 40ml olive oil in a food processor. Blitz together until smooth. Add a small amount of water to loosen the mixture if desired. Season well with salt and black pepper.

For the tzatziki:

  1. Spread out the cucumber in a sieve over a bowl. Season well with salt and set aside to drain for 15 minutes while you continue with the brinjal dip. Remove the cucumber from the sieve and gently squeeze out and discard the remaining liquid. In a bowl, combine the cucumber with the yoghurt, juice and zest of 1 lemon, the crushed garlic and 20ml olive oil. Season well with salt and black pepper.

Ingredients:

For the baba ganoush:

  • 2 large eggplants, tops removed, and flesh cubed
  • 4 rosemary sprigs, picked
  • 2 garlic cloves, peeled
  • olive oil
  • Salt and freshly ground black pepper
  • 1 small chilli, seeded and finely chopped
  • 2 tsp finely chopped parsley
  • Juice and zest of 1 lemon

For the hummus:

  • 1 x 400g can chickpeas, drained
  • *1 roasted garlic clove (reserved from baba ganoush recipe above)
  • Juice and zest of 2 lemons
  • 40ml olive oil
  • Salt and freshly ground black pepper

For the tzatziki:

  • 200ml double-thick yoghurt
  • ¼ cucumber, finely grated
  • Zest and juice of 1 lemon
  • 1 clove garlic, peeled and crushed
  • 20ml olive oil
  • Salt and freshly ground black pepper


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Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serving Size: 4