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.