Baba Ganoush for Grape Mezze Platter
Chef-instructor Rebecca Peizer
Culinary Institute of America
St. Helena, Calif.
Mediterranean mezze are mostly finger foods, which makes the dips and bites perfect picnic fare. This platter is also very shareable, and includes favorites like baba ghanoush, falafel and tabbouleh—all enhanced with juicy grapes. Marinated grapes, flavored with rosemary, garlic and red pepper flakes, even stand in for olives.
2 large eggplants
1 cup green seedless grapes
½ cup tahini
2 garlic cloves, minced
Juice of 2 lemons
2 tbsp. pure olive oil (not extra virgin)
Salt and ground black pepper, to taste
½ cup yogurt
- Place eggplants on the top of a preheated grill over medium-high heat.
- Char eggplant on all sides and cook until they are very tender and have lost about half of their original size. Allow eggplants to cool.
- When cool, remove charred skin and most of the seeds. In food processor, combine eggplant, grapes, tahini, garlic, lemon juice, olive oil, salt and pepper; purée until smooth.
- Stir in yogurt and check seasoning to taste. Chill to blend flavors.
Photo courtesy of California Table Grape Commission