Mezze platter

Method

1. Set the oven to 220°C (200°C fan) and line a tray with baking paper. Halve the aubergine lengthways, score the flesh in a criss-cross and brush the cut sides with the olive oil. Lay it cut side down on the tray.
2. Roast for 30 minutes, until the aubergine has collapsed and the flesh is completely soft.
3. While it roasts, drain and rinse the chickpeas. Blend them with the peeled garlic, half the tahini, the juice of half the lemon, 3 tablespoons of water and a good pinch of salt until smooth, adding a little more water if the hummus is stiff.
4. Scoop the aubergine flesh out of its skin into a bowl and mash it with the remaining tahini, the rest of the lemon juice and a pinch of salt.
5. Cut the cucumber into sticks and halve the cherry tomatoes. Put the flatbread in the hot oven for 2 minutes to warm, then cut it into wedges.
6. Arrange everything on a large board or platter: the hummus, the aubergine dip, the olives, the cucumber and tomatoes, and the warm flatbread.

Tip Make both dips the day before and keep them covered in the fridge. Take them out half an hour before serving.

Photo made with AI.

From Nosha · nosha.app