Mediterranean Mezze Trio

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Mediterranean Mezze Trio
Main ingredients
  • Vegetables
Ingredients
Method

Ingredients

For the brinjal dip:
  • 2 large brinjals, 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 brinjal 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

  • Method

  • 1
    For the brinjal dip:Preheat the oven to 200°C.
  • 2
    Place the brinjal cubes and rosemary in a roasting dish.
  • 3
    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).
  • 4
    Drizzle a generous amount of olive oil over the brinjal cubes. Season well with salt and black pepper.
  • 5
    Roast in the oven for 40 minutes, and then remove and allow to cool.
  • 6
    Set aside one of the roasted garlic cloves to add to the hummus.
  • 7
    Once cool, place the brinjal 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.
  • 8
    Pulse to a chunky mashed consistency.
  • 9
    Season to taste with salt and black pepper.
  • 10
    For the hummus:While the brinjal cools, combine the chickpeas, 1 roasted garlic clove, juice and zest of 2 lemons and 40ml olive oil in a food processor.
  • 11
    Blitz together until smooth. Add a small amount of water to loosen the mixture if desired.
  • 12
    Season well with salt and black pepper.
  • 13
    For the tzatziki:
  • 14
    Spread out the cucumber in a sieve over a bowl.
  • 15
    Season well with salt and set aside to drain for 15 minutes while you continue with the brinjal dip.
  • 16
    Remove the cucumber from the sieve and gently squeeze out and discard the remaining liquid.
  • 17
    In a bowl, combine the cucumber with the yoghurt, juice and zest of 1 lemon, the crushed garlic and 20ml olive oil.