Mediterranean Diet Friendly Vegan Mediterranean Mezze Platter

Total time1 hr 40 min

Prep time40 min

Cook time30 min

Mediterranean Diet Friendly Vegan Mediterranean Mezze Platter

This spread is a full spectrum of classic flavors from the region, arranged for grazing: smoky roasted eggplant blended into a silky baba ganoush, chickpeas whipped with tahini and lemon into a creamy hummus, and a bright, herb-forward tabbouleh loaded with parsley, mint, tomato, and cucumber. Warm olive oil, thyme, and a curl of lemon zest turn a bowl of mixed olives into something worth lingering over, and warm pita rounds out the board for scooping. Olive oil runs through nearly every component, tying the dips, salad, and olives together with the same fresh, herbaceous thread that defines this style of cooking. It's an easy make-ahead spread — the dips and tabbouleh hold well in the fridge, so most of the work is done before guests arrive. With its emphasis on vegetables, legumes, whole grains, and good olive oil, this platter is a natural fit for anyone eating the Mediterranean way.

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Ingredients

6 servings

For the baba ganoush

2 medium eggplants (about 2 lb total)
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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
Omit this
This ingredient likely doesn’t work for the diet.
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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