Perfect for sharing.
Recipe and styling by CLAIRE FERRANDI
Assisted by NOMVUSELELO MNCUBE
Photographs by DYLAN SWART
Meze platter with flatbreads, baba ganoush, hummus and olives
- 2 large aubergines, sliced in half lengthways
- olive oil, to drizzle
- salt and freshly ground black pepper, to taste
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- 10ml (2 tsp) tahini paste
- roasted aubergine slices
- sesame seeds
- fresh rosemary leaves
- crimson microherbs
- shop-bought hummus
- fresh mint leaves
- chargrilled flatbreads
- black olives
- fresh flat-leaf parsley leaves
- lemon wedges
Preheat the oven to 200°C and lay the aubergine slices on a roasting tray. Drizzle with olive oil, season well to taste and roast in the oven until the flesh is soft, 30 minutes.
Scoop the flesh of the aubergines out of the skins, discarding the skins. Add to a blender and blitz with the remaining baba ganoush ingredients until smooth. Season well.
Serve the baba ganoush in a bowl topped with roasted aubergine slices, sesame seeds, fresh rosemary and crimson microherbs. Serve the hummus in another bowl garnished with fresh mint and sumac. Serve the dips with chargrilled flatbreads, olives, parsley and lemon wedges for squeezing.