Meze
Meze — an assortment of colorful traditional appetizers, without which the people of Hellas do not think of their hours-long feast.
Ingredients
| eggplant 1 pc |
| zucchini 1 pc |
| cherry tomatoes 2 sprigs |
| seedless olives 50 g |
| feta cheese 100 g |
| basil 10 leaves |
| thyme 10 sprigs |
| canned grape leaves 8 pieces |
| crushed walnuts 50 g |
| figs 2 pcs |
| olive oil 100 g |
| garlic 1 clove |
| oregano 2 pinches |
| ground cinnamon 2 pinches |
| salt to taste |
| ground black pepper to taste |
Instructions
Step 1
Mix the olive oil with the crushed garlic and oregano. Cut the zucchini and eggplant lengthwise into 4 pieces, sprinkle with salt, pepper, cinnamon and drizzle with the spicy olive oil. Then grill on a grill pan and let cool. Place the cherry branches in a saucepan, sprinkle with thyme, drizzle with spicy olive oil, burn with a torch and cover (if you don't have a torch, you can bake the tomatoes on a dry pan, grill, or in the oven).
Step 2
Shred the zucchini, mix it with the fig pulp, nuts, salt, pepper, and wrap the mixture in grape leaves. Line a pan with parchment, grease it with spicy olive oil and fry the rolls. Afterwards, lay them out on a paper towel.
Step 3
In a separate bowl, combine the shredded eggplant flesh, olives cut into 4 pieces, salt, pepper, cinnamon, oregano and a little spicy olive oil. Stir to combine.
Step 4
Dice the feta and dip it in the chopped basil.
Step 5
Serve the meze with lemon slices, warmed pita, zazaki sauce and spicy olive oil, if desired.
