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Mezze platter with paprika toasts
Mezze platter with paprika toasts
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 300g bought chargrilled eggplant
  • 1 small garlic clove, crushed
  • 0.63 gm ground cumin
  • 0.60 gm salt
  • 4 wholemeal pocket bread, cut into 3cm-wide strips
  • 9.20 gm olive oil
  • 5.00 gm ground paprika
  • 1 small red onion, halved, thinly sliced
  • 20.00 ml chopped fresh coriander
  • 200g bought tabouli
  • 80g (1/2 cup) pitted kalamata olives, roughly chopped
Instructions:
  • Preheat your oven to 230°C. Line a baking tray with non-stick baking paper. Combine eggplant, oil, garlic, cumin, and salt in a food processor. Pulse for 30-40 seconds until a thick, coarsely chopped paste forms. Transfer to a bowl, cover, and chill in the fridge until serving.
  • Coat bread strips with oil and then toss them in a bag with paprika until fully covered. Arrange on a baking tray lined with parchment paper and bake in a preheated oven until golden, about 5 minutes.
  • Mix red onion and coriander in a bowl. Transfer to a serving plate with eggplant dip, tabouli, and olives. Serve with paprika toasts.

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