Vegan Mezze Platter

Summary

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Baba Ganoush tastes particularly delicious if you briefly reheat the paste in the microwave before serving.