serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
The Mezze Table
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- ½ bunch radishes, to serve
- 1 fennel bulb, sliced, to serve
- 2 Lebanese cucumbers, sliced, to serve
- 1 small bunch dutch carrots, trimmed, to serve
For the melitzanosalata
- 2 eggplants
- 2 garlic cloves, finely chopped
- ½ red onion, finely chopped
- 1 cup roughly chopped flat-leaf parsley
- ½ cup roughly chopped dill
- ⅓ cup (80 ml) olive oil
- 1 lemon, juiced and finely zested
- 2 tbsp (40 ml) sherry vinegar
- ½ tsp chilli flakes
- ½ tsp ground cumin
- Salt and black pepper
For the spicy feta dip
- 1 red capsicum
- 500 g feta
- 2 tsp chilli flakes
- Salt and black pepper
Instructions
- Begin by making the melitzanosalata; prick the eggplants all over with a fork. Cook on an open flame or roast in a hot oven until tender. Cut the eggplants in half and scoop out the flesh with a spoon. Transfer to a cutting board and roughly chop.
- In a medium bowl, combine the eggplant with the remaining melitzanosalata ingredients and mix gently to combine. Season to taste with salt and pepper and transfer to a small serving bowl.
- To make the spicy feta dip, blister the capsicum on an open flame or roast in a hot oven until tender. Allow to cool, then peel off the skin and remove the seeds. Combine the capsicum with the remaining spicy feta dip ingredients in a blender or food processor and process to a thick paste. Season to taste with salt and pepper, then transfer to a second small serving bowl.
- Serve the melitzanosalata and the spicy feta dip with the fresh vegetables on a large platter.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Mezze Table
