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Prep time: 30 min
Cook time: 15 min
Servings: 12
Serving: 1- 50 gram
Serve with your favorite bread, bagels (or even Jerusalem bagels).
Garnish. If you have a few sprigs of thyme, fresh dill or parsley, add them in!
Ingredients
Dips
Mediterranean Feta Dip
Tzatziki
Roasted Red Pepper Hummus
2 baby eggplants sliced lengthwise (½" or so in width)
sea salt
olive oil
6 Campari tomatoes quartered
6 baby cucumbers sliced into spears
1 large bell pepper
kalamata olives,
15 ounces marinate artichoke hearts
6 ounces greek feta cheese
6 ounces baby mozzarella cheese
3 ounces prosciutto
6 fresh figs halved
1 tsp sumac spice
ADDITIONAL ADDS ON
mushrooms
salami
green seedless grape
bell peppers strips
falafel
tofu
Directions
Place the eggplant slices on some paper towels and sprinkle with salt. Let the eggplants "sweat out" any bitterness for 20 minutes or so. Pat dry.
Preheat the oven to 400 degrees F. Place the eggplant slices on a lightly oiled baking pan, drizzle generously with olive oil. Roast for 20 minutes.
Meanwhile, assemble the remaining ingredients on a large serving platter. Begin with the two hummus spreads on opposite sides. Place Tzatziki sauce in the cored bell pepper right at the center of the platter. Assemble the remaining ingredients on the platter to your liking. When the eggplant is roasted to a nice medium brown, remove it from the oven and sprinkle with 1 teaspoon of sumac. Add the roasted eggplant to the platter.
You can cover and refrigerate this mezze party platter; take it out a few minutes before your guests arrive. Enjoy with warm pita and crostini or your choice of crackers!
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