Forget doritas and salsa, this nibble, mezze or canapé whatever you want to call it is so versatile. This was created by chance for a Super Bowl party and became a firm favourite with our clients and friend. Go on give it a try.
Mezze - Smokey Aubergine, Feta & Chilli on baked pitta traingles
This recipe was created when my first client wanted canapés for a cocktail reception. I was so used to creating large mezze and platters.
I used make spiced flatbread instead of doritas for my baba gahnoush and then one day I was feeling rather decant decided to spoon it over and put some leftover feta and pomegranate seeds and chopped mint, and it looked pretty impressive.
This was one of the first picture s we w used for our holding page when we are thinking of creating our website. So this picture and this recipe is very dear to me.
We have created this canapés to some pretty amazing clients, from a royal family in the Middle Eastern, to one of the richest men in the world, well I think he is number 3 on the list these days..
Anyhow its still a firm favourite of ours and we make it a few times a month for both formal business lunches to casual family get togethers, we hope you will enjoy it making it for your loved ones too.
Prep time: 15 minutes
Cooking time :30 minutes
Serves: Around 12
•2 large aubergines
•1 garlic cloves crushed
•1 red chilli, de seeded, finely chopped
•good glug of olive oil
•3 tbsp. finely chopped mint
•2tbsp pomegranate seeds
•125 g feta crumbled
Flatbread - These can be made in advanced and stored in an airtight container.
•4 good-sized pitta/flatbread
•good glug of olive oil
•sea salt 1tsp
•3 tsp cumin
•Preheat oven to 220c gas mark 7. Wash aubergines, and grill turning frequently for 15 minutes until blackened and charred on either side.
•Once cool, cut open aubergines , scoop out flesh. chop it finely, don’t blend. Place the flesh in a colander to drain away liquid. Transfer into bowl, add chilli, lemon, olive oil and mint (keeping some mint for the garnish). Season with sea salt and set aside.
•Cut open the pitta/flat bread cut in half, then into 3 triangles. Each Pita should give you 12 triangles.
•Place in a single layer on a baking tray and drizzle enough olive oil to generously coat each chip. Sprinkle sea salt and cumin and roast for 5 to 8 minutes, until golden and crisp These can be made ahead of time and kept in a airtight container.
•Once the pitta chips are cool, only assemble just before serving, if you do this in advance the pitta chip becomes soggy.
•Spoon the aubergine mixture onto each pitta, then top with crumbled feta, scatter some pomegranate seeds and finish with chopped mint leaves & serve immediately.
I serve mine on an old wooden tray so the lovely green, white & red colours show, with a small bowl of pomegranate seeds in the middle.
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