You can use any variety of sliced meats you like for this appetizing selection of roasted vegetables with an eggplant and mint dip. Serve with chunky bread, flat bread, or toasted pita bread.
Ingredients
For the Eggplant and Mint dip
- 2 large eggplants
- 2 tbsp olive oil
- 3 fat garlic cloves (unpeeled)
- 3½fl oz (100 ml) Greek yogurt
- 1⁄2 lemon juice
- 3 tbsp freshly chopped mint, plus a sprig to garnish
- salt and freshly ground black pepper
For the Roasted Vegetables
- 4 zucchini, thickly sliced
- 1 yellow pepper, halved, seeded, and sliced into large chunks
- 1 red pepper, halved, seeded, and sliced into large chunks
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
Sliced Meats
- 6 slices Parma ham
- 6 slices salami
- 6 slices dried chorizo
How to Make It
- Preheat the oven to 425˚F (220˚C).
- To make the eggplant and mint dip, slice the eggplants in half lengthwise, arrange cut side up in a roasting pan, and drizzle with the oil. Add the garlic to the pan and roast for 30–35 minutes or until the eggplant flesh is soft.
- Scoop the flesh out of the eggplants and place in a processor. Discard the skins. Squeeze the garlic from their skins and add to the eggplant, then whiz together until smooth. Add the yogurt, lemon juice, and mint, season with salt and freshly ground black pepper, and whiz again until combined. Spoon into a serving bowl (two bowls for 12) and set aside to cool.
- Meanwhile, make the roasted vegetables. Arrange the zucchini, yellow pepper, and red pepper in a roasting pan, drizzle over the oil, and roast in the preheated oven for 30–35 minutes or until just cooked. Drizzle over the vinegar, season with salt and freshly ground black pepper, and set aside to cool.
- To assemble the dish, arrange the cold meats in piles on a platter (two platters for 12), garnish the dip with mint and place in the center, then arrange the roasted vegetables and the bread of your choice at the ends.
