Mediterranean Mezze Trio

Indulge in the vibrant flavours of the Mediterranean with our Mezze Trio platter. This delightful assortment includes three classic dips that will transport your taste buds straight to the sun-kissed shores of the Mediterranean. Easy to prepare and served up on the iconic Serving Platter, this dish is as packed with flavour and is easily shareable.

Our Rectangular Roaster is the cookware of choice for preparing the Baba Ganoush dip. It’s ideal for roasting the eggplant and garlic before pulsing until smooth in a food processor. Complementing the Baba Ganoush, the Hummus and Tzatziki truly make this recipe into a powerhouse trio, bringing your guests on a tour of the mediterranean from the comfort of your own home.

Ideal for sharing or as a flavorful addition to any gathering, this Mezze Trio promises an authentic taste of the Mediterranean right in your own home. Dive into the exquisite blend of textures and tastes, and let your senses embark on a culinary journey like no other. Our Mediterranean Mezze Trio takes just over an hour to prepare and serves between four and six portions. Be sure to grab all the ingredients you need on your next grocery run and follow the steps below before tackling this recipe.

For the baba ganoush dip:

Preheat the oven to 400F. Place the eggplant cubes and rosemary in a roasting dish. Wrap 2 garlic cloves* in tinfoil and add to the dish (*when roasted, one of the garlic cloves will be reserved for the hummus recipe). Drizzle a generous amount of olive oil over the eggplant cubes. Season well with salt and black pepper. Roast in the oven for 40 minutes, and then remove and allow to cool. Set aside one of the roasted garlic cloves to add to the hummus.

Once cool, place the eggplant in a food processor along with 1 of the roasted garlic cloves, the chilli, parsley, half of the roasted rosemary leaves, the lemon zest and juice and an extra 20ml olive oil. Pulse to a chunky mashed consistency. Season to taste with salt and black pepper.

For the hummus:

Combine the chickpeas, 1 roasted garlic clove, juice and zest of 2 lemons and 40ml olive oil in a food processor. Blitz together until smooth. Add a small amount of water to loosen the mixture if desired. Season well with salt and black pepper.

For the tzatziki:

Spread out the cucumber in a sieve over a bowl. Season well with salt and set aside to drain for 15 minutes while you continue with the brinjal dip. Remove the cucumber from the sieve and gently squeeze out and discard the remaining liquid. In a bowl, combine the cucumber with the yoghurt, juice and zest of 1 lemon, the crushed garlic and 20ml olive oil. Season well with salt and black pepper.