Christmas Mezze Platter Recipe - EatWell Magazine

Name: Christmas Mezze Platter Recipe - EatWell Magazine
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)

www.wellbeing.com.au

This mezze platter is the perfect fuss-free way to feed a crowd. You can mix it up with your favourite flavours and textures, too!

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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)