- Good Food Guy
Mediterranean style Mezze Platter
A simple Mediterranean style mezze platter can never go wrong if one plans to have a light meal or make mezze a part of a hosting dinner. It's easy and yet quite impressive! :)

Mezze are snacks or pre-dinner bites or tapas like food. It can be hot or cold. I chose the latter one just because it is so convenient to prepare well ahead of meal time.
Personally for me, Mezze is a meal in itself. They are pretty light but filling at the same time. To prepare a mezze spread popped in my head after seeing some fresh eggplants at my local grocer. That’s when one dish turned into five and it was a mezze platter!
My mezze platter has (clock wise)
- Homemade whole Meal pita bread
- Mashed Eggplant
- Roasted eggplant salad
- Black eyed peas with generous amount olive oil
- ATOM - Turkish Labneh tempered with paprika fried in butter

These dishes or spread look elaborate but it is not at all time consuming to make. I made all of that while the pita bread was in oven and in perhaps less than 45mins, I was ready with a meal for two.
If you fancy trying out these simple recipes then read on. I am sharing them below..
Prepping for Eggplant Dishes:
Roast 2 long eggplants on open flame until the skin is charred. Poke some holes on the body of eggplant so that the air doesn’t build up.
Once done, place in a container and cover it for 5mins. Peel off the skin keep the pulp aside.

Eggplant salad
1 roasted eggplant pulp
1/2 TB olive oil
1/2 TB mayonnaise
Salt as per taste
1 TSP chopped parsley
mix all the ingredients and whisk using a fork until well combined. Done.
Mashed eggplant
1 roasted eggplant pulp
1/2 TB olive oil
1 grated clove of garlic
Salt as per taste
Juice of half lemon
Mix all the above ingredients and mashed egg plant is ready.
Black Eyed Peas
1/2 cup black eyed peas
Salt as per taste
1 TB olive oil
wash and soak black eyed peas for 3-4hrs
Pressure cook with 2 cups water for 12-15mins with little salt
Once pressure settles down, open and drain off the water
Immediately add olive oil to the cooked peas and salt if necessary.
Done.
Atom
2 TB labneh
1 TB paprika or Kashmiri chili powder
2 dry red chilies roughly chopped
20gm butter
spread the labneh on a plate and make a well in the centre
Heat butter in a pan, until it melts. Reduce flame
Add chopped chilies and paprika.
Once you see it foaming, immediately turn off the heat and pour it over the Labneh (well)
Lightly spread the tempering and done.
Pita bread
60gm whole meal flour
40gm Strong bread flour
40ml bottled water
10ml olive oil
15gm sugar
2gm instant dry yeast
1gm salt

mix flour and salt first.
Mix rest of the ingredients and then add flour-salt mix and combine to get a shaggy mass.
Dust some flour and knead for 7-8mins.
Keep the dough in a greased bowl to double in size (60mins approx)
Punch out the air once the dough is risen.
Divide into 4 equal parts and roll into discs. About 1/2 cm thick and place on a baking tray lined with parchment paper.

Preheat oven to 270C, gas oven. Place the baking tray and bake for 8-10min.
Flip the bread once when 5mins are through.

Once done, cover and keep for 5min.
*electric oven might need less time to cook*