Vegan Mezze Platter
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the puree: (Baba Ganoush)
- 3 clove (s) garlic
- 1 eggplant (s)
- 3 tablespoon tahini
- 1 tablespoon lemon juice
- 0.5 teaspoon ½ cumin powder
- 0.25 teaspoon ¼ cayenne pepper
- salt
For the mush: (hummus)
- 265 g chickpeas, cooked, can
- 2 cloves garlic)
- 2 tablespoon tahini
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon paprika powder, smoked
- 1 teaspoon cumin powder
- salt
For the salad: (tabbouleh)
- 60 ml vegetable stock
- 60 ml couscous
- 6 cherry tomato (s)
- 2 spring onion (s)
- 0.5 ½ onion (s), red
- 1 bunch leaf parsley
- 0.5 ½ bunch mint
- 3 tablespoon olive oil
- 2 tablespoon lime juice
- salt and pepper
Also:
- 1 bell pepper (s)
- some pita bread (s)
- some grape leaves, stuffed
- some olives
- some falafel
- some cucumber (s), cut into strips
Print Recipe
Pin Recipe Instructions
- For the baba ganoush, cut the eggplant in half and sprinkle the cut surface with salt. After 10 minutes, pat dry with a kitchen towel. Place with the cut side down on a baking sheet. Cut the peppers into strips and also place them on the baking sheet.
- Bake in the preheated oven at 200 ° C top / bottom heat for about 20 minutes on the middle rack. Set the peppers aside. Spoon out the aubergine and mix with the remaining ingredients in a blender to form a smooth paste. Season to taste with salt and pepper.
- For the hummus, drain the chickpeas and collect the pea water. Puree the chickpeas with the remaining ingredients in a blender and gradually add the chickpea water until a smooth paste is formed. Season to taste with salt and pepper.
- For the tabbouleh, pour the boiling broth over the couscous, stir once and leave to soak for 5 minutes. In the meantime, quarter the cherry tomatoes, slice the spring onions and finely dice the onion. Finely chop the parsley and cut the mint into fine strips. Fluff the couscous with a spoon and stir in the vegetables. Add lemon juice and oil and season the salad with salt and pepper.
- Fry the falafel all around in the pan. Toast and quarter the pita breads in the toaster. Arrange decoratively with the remaining side dishes on a large platter.
- Baba Ganoush tastes particularly delicious if you briefly reheat the paste in the microwave before serving.
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