Ingredients
- 1 cup Chickpeas
- 1 tbsp Extra-virgin olive oil
- 1 tsp Lemon juice
- 2 tbsp Fresh parsley chopped
- 1/3 cup Cured black olives pitted
- 1/3 cup Kalamata olives pitted
- 1/3 cup Green olives pitted
- 2 tbsp Roasted red peppers chopped
- 2 Pita bread or make your own (see recipe in menu)
- 8 Dolmas (stuffed grape leaves - usually stuffed with rice and seasonings) can be found in the prepared food section or Mediterranean market
Babaganoush
- 1 medium Eggplant peeled and cut into bite sized chunks
- 1 tbsp Extra-virgin olive oil
- 1 tsp Lemon juice
- 2 clove Garlic
- 2 Tbsp Tahini paste
- 1 Tbsp Fresh cilantro
- sprinkle Smoked paprika
Instructions
- Preheat the oven broiler on high.
- For the babaganoush: Toss the eggplant with oil, salt, and pepper on a baking sheet. Broil, turning over occasionally until the eggplant is browned and tender. Add the eggplant to a food processor, along with lemon juice, garlic, tahini, and season with salt and pepper. Puree until smooth. Add the cilantro and pulse to incorporate. Taste and adjust seasonings as needed. Then set aside.
- Toss the chickpeas with oil, salt, and pepper on a baking sheet. Place under the broiler until they start to crisp up to add texture, then remove from the oven and toss with lemon juice and parsley. Set aside to cool.
- In a bowl mix together all of the olives and roasted pepper.
- Heat a nonstick pan on medium heat. Warm the pita on both sides until golden brown then cut into wedges. Drizzle with a little olive oil.
- Sprinkle the babaganoush with paprika, serve with pita, olive mixture, chickpeas, and dolmas.
Nutrition
Calories: 307kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 786mg | Potassium: 510mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2040IU | Vitamin C: 11mg | Calcium: 113mg | Iron: 3mg
Mezze Platter
Ingredients
- 1 cup Chickpeas
- 1 tbsp Extra-virgin olive oil
- 1 tsp Lemon juice
- 2 tbsp Fresh parsley chopped
- 1/3 cup Cured black olives pitted
- 1/3 cup Kalamata olives pitted
- 1/3 cup Green olives pitted
- 2 tbsp Roasted red peppers chopped
- 2 Pita bread or make your own (see recipe in menu)
- 8 Dolmas (stuffed grape leaves - usually stuffed with rice and seasonings) can be found in the prepared food section or Mediterranean market
Babaganoush
- 1 medium Eggplant peeled and cut into bite sized chunks
- 1 tbsp Extra-virgin olive oil
- 1 tsp Lemon juice
- 2 clove Garlic
- 2 Tbsp Tahini paste
- 1 Tbsp Fresh cilantro
- sprinkle Smoked paprika
Instructions
- Preheat the oven broiler on high.
- For the babaganoush: Toss the eggplant with oil, salt, and pepper on a baking sheet. Broil, turning over occasionally until the eggplant is browned and tender. Add the eggplant to a food processor, along with lemon juice, garlic, tahini, and season with salt and pepper. Puree until smooth. Add the cilantro and pulse to incorporate. Taste and adjust seasonings as needed. Then set aside.
- Toss the chickpeas with oil, salt, and pepper on a baking sheet. Place under the broiler until they start to crisp up to add texture, then remove from the oven and toss with lemon juice and parsley. Set aside to cool.
- In a bowl mix together all of the olives and roasted pepper.
- Heat a nonstick pan on medium heat. Warm the pita on both sides until golden brown then cut into wedges. Drizzle with a little olive oil.
- Sprinkle the babaganoush with paprika, serve with pita, olive mixture, chickpeas, and dolmas.
Nutrition
Calories: 307kcalCarbohydrates: 39gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 786mgPotassium: 510mgFiber: 9gSugar: 7gVitamin A: 2040IUVitamin C: 11mgCalcium: 113mgIron: 3mg
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