Mixed Mezze Platter
Ingredients
- 600 gChickpea (cooked and drained)
- 2 pcEggplant (aubergine) (whole)
- 4 tbspTahini
- 3 pcGarlic (cloves, pressed)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 100 mlExtra virgin olive oil
- 1 pcFlat-leaf parsley (bunch, chopped)
- 1 tspCumin ground
- 1 tspSweet paprika
- 4 pcPita bread
- 1 pinchFleur de sel
- 1 tspSumac
Method
An assortment of textures: smooth hummus, smoky roasted eggplant, and crispy golden falafels. Olive oil binds everything together with its herbaceous notes.
- 1
Prick the eggplants with a fork. Place them directly over a gas flame or under the oven grill. The skin should blister and blacken, and the flesh should become completely soft to the touch.
- 2
Blend the chickpeas with half of the tahini, the juice of one lemon, a degermed garlic clove, and a drizzle of olive oil. The texture should be silky and coat the back of a spoon.
- 3
Scoop out the smoky eggplant flesh with a spoon. Coarsely chop it with a knife and mix with the remaining tahini, pressed garlic, and lemon. Aim for a rustic consistency, not a smooth puree.
- 4
Blend the remaining chickpeas with the flat-leaf parsley, cumin, and paprika. Form small walnut-sized balls. They should hold together firmly without crumbling.
- 5
Deep-fry the falafels in hot oil. When the crust is deep brown and cracks under pressure, remove them. Heat the pita breads until they are soft and steaming.
- 6
Arrange the creams in bowls, make a well in the center to pour in the olive oil. Sprinkle with paprika and sumac. Serve the hot falafels on the side with the torn bread.
Frequently asked questions
How do you get this dish right?
- For ultra-smooth hummus, remove the chickpea skins by rubbing them under water.
- The eggplant must be truly charred on the outside for the flesh to take on that wood-fired taste.
How long does this dish keep?
The creams keep for 3 days in the fridge. Reheat the falafels in the oven to regain their crispness.
