MORE MEZZE
Red Capsicum, Walnut and Pomegranate Dip and Smoky Eggplant and Tomato Salad are great additions to a mezze table. Obviously, for us, they are gluten-free but if you’re also looking for vegetarian or even vegan side dishes then these recipes tick all the boxes. Plus they’re healthy and delicious.
The Smoky Eggplant and Tomato Salad is somewhere between a dip, a salsa and a salad. However you choose to think of it, you can be assured you’re eating a Middle Eastern classic. Various regions have different names such as baba ghanoush or moutabel. Some cooks add tahini or yoghurt or both but I prefer the fresher flavour of just eggplant and tomato.
The Red Capsicum, Walnut and Pomegranate Dip, called muhammara, is deep in flavour and colour. It usually includes breadcrumbs but we’ve used almond meal instead. Perfect for your mezze selection, served with Revenge Gluten-free Lavosh, it can also be used as a thick dressing for ripe tomatoes or as sauce with grilled vegetables, meats and seafood.
More mezze? Yes please!
Caren
RED CAPSICUM, WALNUT AND POMEGRANATE DIP
250 gm roasted and peeled capsicum flesh, from 2-3 red capsicums
2 peeled garlic cloves, blanched in boiling water for a few minutes, dried
1 teaspoon sweet paprika
½ teaspoon Aleppo pepper or chilli flakes
½ teaspoon ground cumin
½ teaspoon sea salt
1 tablespoon almond meal
1 tablespoon extra virgin olive oil
1 tablespoon pomegranate molasses
40 gm lightly toasted walnut pieces
¼ teaspoon rosewater, optional
Pomegranate arils for decoration, optional
Roughly chop the capsicum flesh and the garlic cloves. Place all the ingredients, except the pomegranate arils, in a food processor. Blend until just combined and there is still some crunch from the walnuts. Will keep refrigerated for 3-4 days. Spoon onto a flat plate and scatter with pomegranate arils if using.
SMOKY EGGPLANT AND TOMATO SALAD
2-3 eggplants, left whole, and pierced with a sharp knife
2 tablespoons extra virgin olive oil
1 lemon, juice only
2-3 ripe tomatoes,
2 garlic cloves
1 tablespoon parsley and/or coriander leaves, chopped
Sea salt to taste
Grill, roast or barbecue the eggplants until the skin is charred and the flesh soft.
Set aside to cool. Peel and finely chop the flesh, removing the larger seeds. Place in a sieve for 30 minutes to allow the bitter juices to drain away. Place eggplant flesh in a bowl and beat in olive oil and some of the lemon juice.
Place tomatoes and garlic cloves into boiling water and leave until the skins begin to lift, about 20 seconds, then plunge into iced water. When cool enough to handle remove the skins and discard. Finely chop the tomatoes and the garlic. Mash into the eggplant mix until well combined. Stir in leaves and season to taste with sea salt and additional lemon juice.
Serve at room temperature as part of a mezze selection or to accompany grilled meat.