Mezze Platter
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Servings
Ingredients
Platter Fixings
  • Naan or pita
  • 1 cucumber sliced into thick rounds (for dipping)
  • 1 carrot cut into strips (for dipping)
  • 2 stalks celery cut in thirds (for dipping)
  • 6 radishes sliced into thick rounds (for dipping)
  • Kalamata or other whole olives
  • Feta or fresh mozzarella balls a block works best
  • Bell peppers or mild hot peppers shishitos
Babahanoush
  • 1 medium eggplant or 3/4 of a large eggplant
  • 1 clove garlic grated or finely minced
  • 1 lemon juiced
  • 2 tablespoons Tahini
  • sea salt
  • 2 tablespoons fresh cilantro or parsley or basil, chopped
  • olive oil for roasting
Servings
Ingredients
Platter Fixings
  • Naan or pita
  • 1 cucumber sliced into thick rounds (for dipping)
  • 1 carrot cut into strips (for dipping)
  • 2 stalks celery cut in thirds (for dipping)
  • 6 radishes sliced into thick rounds (for dipping)
  • Kalamata or other whole olives
  • Feta or fresh mozzarella balls a block works best
  • Bell peppers or mild hot peppers shishitos
Babahanoush
  • 1 medium eggplant or 3/4 of a large eggplant
  • 1 clove garlic grated or finely minced
  • 1 lemon juiced
  • 2 tablespoons Tahini
  • sea salt
  • 2 tablespoons fresh cilantro or parsley or basil, chopped
  • olive oil for roasting
Add to Shopping List
Recipe has been added to your Shopping List
Print Recipe
Instructions
  1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  4. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
  5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
Recipe Notes

Recipe by Olivia Meyers of the Lowcountry Street Grocery.