Mezze Platter with Roasted Eggplant & Spiced Labneh
Greek-Style Bulgur Salad & Toasted Garlic Pita
Cooking time
30 minutes
Servings
2/4
Calories
690 /serving
Looking for an amazing vegetarian meal? Prepare to be a-mezzed by all the choices laid out on these Middle Eastern-style tasting platters. Delicately herbed labneh sets the stage with creamy dreamy sensations. Dip into it with oven-toasted pita bread rubbed with garlic and salt. To your right await morsels of roasted eggplant boosted with freshly chopped mint. To your left, a Greek-inspired salad boasts salty feta cheese, crisp cucumbers and airy grains of bulgur.
We will send you:
- 1 Bunch of mint
- 3 Garlic cloves
- 3 Cucumbers
- 1 Eggplant
- 30ml Red wine vinegar
- 80g Bulgur
- 60ml Labneh
- 60g Feta
- 2 Artisanal pita
- 8g Fish Tales spices (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
9 g
Sodium
1000 mg
Total Carb
99 g
Sugars
14 g
Protein
25 g
Fibre
17 g
Preparation
Roast the eggplant
Preheat the oven to 450°F. Medium-dice the eggplant. Mince all but 1 garlic clove. On a lined sheet pan, toss the eggplant with a generous drizzle of oil, ½ the spices and S&P. Roast, 15 to 18 min., until tender and golden brown. In the final 5 min., add the minced garlic and ½ the vinegar.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ¾ of the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and allow to cool.
Make the spiced labneh
Meanwhile, in a small bowl, combine the labneh, 1 tbsp water (double for 4 portions), a drizzle of oil, the remaining spices and S&P.
Make the bulgur salad
Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces. Crumble the cheese. In a large bowl, combine the cucumbers, cheese, bulgur, remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Toast the pita
Halve the remaining garlic clove lengthwise. Warm the pita directly on an oven rack, 1 to 2 min., until soft and pliable. Transfer to a cutting board and rub with the cut-sides of the garlic clove. Drizzle with oil and season with salt. Cut into wedges.
Finish & serve
Pick the mint leaves off the stems; thinly slice the leaves. In a second large bowl, combine the eggplant and mint. Divide the bulgur salad, eggplant, pita and spiced labneh between your plates. Bon appétit!
