Empty My Fridge
How to Build the Ultimate Mediterranean Mezze Platter
Ingredients
- Eggplant2
- Salt
- Olive oil
- Hummus
- Bell pepper · roasted½
- Homemade Greek Tzatziki
- Tomato6
- Cucumber6
- Kalamata olive · pitted
- Artichoke1 can
- Feta cheese6 oz
- Mozzarella cheese6 oz
- Prosciutto3 oz
- Fig6
- Sumac1 tsp
- Bread
Instructions
- Sprinkle the eggplant slices with salt on paper towels and leave for about 20 minutes, then pat dry.
- Heat the oven to 400°F. Put the slices on a lightly oiled baking pan, drizzle generously with olive oil and roast for about 20 minutes, until medium brown.
- While the eggplant roasts, spread the two hummus varieties on opposite sides of a large serving platter. Fill the cored bell pepper with tzatziki and place it in the centre.
- Arrange the tomatoes, cucumbers, olives, artichoke hearts, feta, mozzarella, prosciutto and figs around the dips.
- Sprinkle the roasted eggplant with the sumac and add it to the platter.
- Serve with warm pita or rustic bread. The assembled platter can be covered and refrigerated, then taken out a few minutes before guests arrive.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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