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Mediterranean mezze platter

Mediterranean mezze platter

Dive into some light yet delicious Mediterranean flavors. A perfect appetizer served with some fresh vegetable sticks.

Difficulty: Easy

Time: 60 min. preparation time, 40 min. baking time

Nutrition: Calories ca 464 / Protein 13g / Carbohydr. 43g / Fat 28g

Ingredients (4 servings)

2eggplants
400 gcarrots
250 gchickpeas (canned, drained)
2 clovesgarlic
2lemons
0.25 bunchmint
50 gcranberries (dried)
30 gpumpkin seeds
5 tbsptahini
1 tbspplain yogurt (3.8%)
2 sprigsthyme
2 tspcumin
50 mlwater
5 tbspolive oil
salt
pepper
vegetable sticks to serve

Utensils

food processor, oven, vegetable peeler, box grater, small frying pan, cooking spoon, cutting board, knife, 3 large bowls

Wine Tip

Sauvignon Blanc, dry, 2012
Sauvignon Blancs convince with their harmoniously integrated acidity and pleasant fullness of flavor, which is refreshing and fruity-fragrant at the same time.

Step 1

Mediterranean mezze platter

Preheat the oven to 200°C/390°F. Halve eggplants lengthwise, score flesh crosswise and drizzle some olive oil on top. Roast for approx. 30 – 40 min. until soft. Then leave to cool.

oven, cutting board, knife

2 eggplants / 2 tbsp olive oil

Step 2

Mediterranean mezze platter

For the carrot salad, finely chop mint. Peel and grate carrots.

vegetable peeler, box grater, cutting board, knife

0.25 bunch mint / 400 g carrots

Step 3

Mediterranean mezze platter

Toast pumpkin seeds until fragrant.

small frying pan, cooking spoon

30 g pumpkin seeds

Step 4

Mediterranean mezze platter

Toss grated carrots with chopped mint, toasted pumpkin seeds, cranberries, half of the cumin, some lemon juice, and some olive oil. Season with salt and pepper and allow to sit for 10 – 20 min.

large bowl, cooking spoon

50 g cranberries / 1 tsp cumin / 0.5 lemon / 1 tbsp olive oil / salt / pepper

Step 5

Mediterranean mezze platter

For the hummus, purée chickpeas with peeled garlic, tahini, olive oil, water, some lemon juice, the remaining cumin, and salt and pepper. Transfer to a bowl.

food processor, large bowl

250 g chickpeas / 1 clove garlic / 3 tbsp tahini / 3 tbsp olive oil / 50 ml water / 1 tsp cumin / 1 lemon / salt / pepper

Step 6

Mediterranean mezze platter

For the eggplant dip, scrape out soft eggplant flesh and finely chop. Transfer to a large bowl. Make sure that the eggplant has a chance to cool before handling it.

large bowl, cutting board, knife

Step 7

Mediterranean mezze platter

Now, finely chop thyme leaves and garlic. Add both to the eggplant mash together with some tahini, plain yogurt, and lemon juice. Mix until everything is well combined. Season with salt and pepper. Enjoy the mezze platter with fresh vegetable sticks!

cutting board, knife

2 sprigs thyme / 1 clove garlic / 2 tbsp tahini / 1 tbsp plain yoghurt / 0.5 lemon / salt / pepper / vegetable sticks to serve

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