Mezze, meaning appetiser or small plate, is the perfect fuss-free way to feed a crowd. Mix it up by using your favourite flavours and textures, or follow my guide exactly.
Servings
10
Prep time
Cook time
Recipe
V
Ingredients
- Greek eggplant dip
- 180g marinated chargrilled eggplant, including marinade
- 1 tsp minced garlic
- 1 tbsp breadcrumbs
- 2 tbsp parsley, finely chopped
- Olive oil
- Tzatziki
- 1 cup grated cucumber, squeezed well to remove juices
- 1 cup Greek yoghurt
- Zest & juice ½ lemon
- 1 clove garlic, minced
- ½ tsp salt
- 1 tsp chopped parsley
- 1 tbsp chopped dill
- Platter
- 1 cup tabbouleh
- 10 dolmades, fresh or tinned
- 440g marinated artichokes, halved
250g baby cucumbers, cut into spears
250g cherry tomatoes - 4 pita breads, lightly toasted & cut into wedges
110g olives, mixed
200g feta cheese, cubed - Dried fruit (optional)
- Fresh herbs, to serve (optional)
Method
- Place the eggplant dip ingredients into a small food processor and pulse until just combined. The final texture is completely up to you, I like mine a bit chunky but you can make it as smooth as you like. Spoon into a dish and add a drizzle of olive oil.
- Place the tzatziki ingredients into a bowl and mix until well combined. Spoon into a serving dish.
- Add the tabbouleh to a small bowl and start filling your board.
- On a large serving board, place the dishes of dip and tabbouleh wherever you would like.
- Lay out the dolmades and the artichoke hearts, followed by the cucumber spears and the cherry tomatoes.
- Start to fill in the gaps by placing the pita wedges, olives and feta cubes. You can also add optional dried fruit and/or lemon wedges.
- Finish the platter by placing sprigs of fresh herbs to decorate.
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