Assorted meze

February 4, 2010 (Last Updated: January 11, 2019)

TO DRINK: Hamilton Russell Pinot Noir 2003, a soft grape that goes well with any dish.

Assorted meze

Serves: 4
Cooking Time: 10 mins plus 1 month for marinating


  • 3 aubergines, very thinly sliced
  • 200ml white vinegar
  • 200ml olive oil
  • 2 garlic cloves, quartered
  • 10 peppercorns
  • 100ml olive oil
  • 1 garlic clove, finely chopped
  • 250g Rosa tomatoes, halved
  • zest and juice of 1 lemon
  • 45ml (3 tbsp) fresh basil, torn
  • 1 x 400g tin artichoke hearts, drained and halved
  • 100g black olives
  • 50ml capers, drained
  • fresh thyme, for garnish



Place the aubergines in a pot, cover with the vinegar and leave to stand overnight.


Squeeze any excess vinegar out of the aubergines. Layer the aubergines gently in a sterilised jar. Add the oil, garlic and peppercorns. Leave to stand and infuse for about 1 month.


To make the tomatoes, heat the oil in a frying pan and sauté the garlic for a few minutes. Add the tomatoes and toss to heat through. Add the zest, juice and basil and toss to combine.


To serve, place the artichokes in a jar, top with the tomatoes, olives and aubergines. Add the capers, garnish with the thyme and serve with crusty bread.



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