High Fructose Corn Syrup Free Vegan Mediterranean Mezze Platter
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Learn more →Ingredients
6 servings
For the baba ganoush
- 2 medium eggplants (about 2 lb total)
- 3 tbsp olive oil, divided
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- ½ tsp ground cumin
- salt and pepper, to taste
For the hummus
- 1 can (15 oz) chickpeas, drained, liquid reserved
- 3 tbsp tahini
- 3 tbsp fresh lemon juice
- 1 garlic clove, minced
- 2 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For the tabbouleh
- 1 cup fresh flat-leaf parsley, finely chopped
- ½ cup fresh mint leaves, finely chopped
- ½ cup fine bulgur wheat
- ½ cup boiling water
- 2 medium tomatoes, finely diced
- 1 english cucumber, finely diced
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt
For the marinated olives
- 1 cup mixed olives
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- ½ tsp red pepper flakes
- 1 strip lemon zest (about 2 inches)
For serving
- 6 vegan pita breads, warmed
- 2 tbsp olive oil, for drizzling
- ½ tsp smoked paprika, for garnish
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Pierce each eggplant several times with a fork, then place them directly on a baking sheet. Roast for 25–30 minutes, turning once halfway through, until the skins are charred and collapsed and the flesh feels completely soft when pressed.
- 2
Transfer the roasted eggplants to a colander and let them cool for 10 minutes. Once cool enough to handle, split them open and scoop the flesh into the colander, discarding the charred skins. Let the flesh drain for 20 minutes to release excess liquid.
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