Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10

This healthy appetizer is filled with delicious Middle Eastern and Mediterranean flavors. It features three perfectly complementary layers: eggplant baba ganoush, refreshing tzatziki, and a light salad of fresh bell peppers and olives. Pair this dip with homemade pita chips. Use each chip to layer all three layers and enjoy!

Ingredients:

Pita chips

• 1 package (450 g) of pita
• 4 tablespoons melted unsalted butter
• 1 teaspoon sumac

Deep

• 1 cup chopped sweet picante peppers, such as Peppadews
• 1 cup chopped pitted Kalamata olives
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tsp dried oregano
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 3 cups baba ganoush, see recipe below
• 3 cups tzatziki, see recipe below
• 15 cherry tomatoes, halved
• 1 cup crumbled feta
• 0.5 cup chopped fresh parsley
• 0.5 tsp sumac

Baba Ganoush

• 1 large eggplant (about 450 g)
• 1/4 cup mayonnaise
• 1/4 cup crumbled feta
• 2 crushed cloves of garlic
• 1/4 cup extra-virgin olive oil

Tzatziki

• 3 cups plain yogurt, strained overnight in the refrigerator in a colander over a bowl (draining is optional)
• 1.5 cups grated cucumber
• 3 tbsp. chopped fresh dill
• 3 tbsp chopped fresh mint
• 2 tablespoons lemon juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, sweet pepper, cherry tomatoes, Kalamata olives, cucumbers, feta cheese, yogurt, sumac, oregano, lemon juice, dill, mint

We recommend

Preparation:

Step 1
• Pita chipsPreheat oven to 200°C (400°F). Cut each pita in half, then into triangles the size of the chips. Arrange the wedges in a single layer on a baking sheet. Drizzle with melted butter, sprinkle with sumac, and season with salt and pepper to taste. Bake, rotating the baking sheet halfway through, until the chips are golden brown and crisp, 8–10 minutes. Let cool on the baking sheet.
Step 2
• DeepCombine the picante peppers, olives, and red and yellow bell peppers in a small bowl. Sprinkle with oregano and drizzle with olive oil and vinegar. Spread half the baba ganoush (see recipe below) in the bottom of a 25cm square baking dish. Top with half the pepper mixture. Spread half the tzatziki on top. Repeat with the remaining baba ganoush, pepper mixture, and tzatziki. Top with tomatoes, feta, and parsley. Sprinkle with sumac and serve with pita chips.
Step 3
• Baba GanoushPreheat oven or grill to 200°C (400°F). Bake the eggplant, turning once or twice during baking, until tender, 30–45 minutes in the oven or 20–25 minutes on the grill. Transfer the eggplant to a bowl, cover, and let cool to the touch. Peel. Combine the eggplant, mayonnaise, feta, garlic, and salt and black pepper to taste in a food processor. Puree, drizzling with olive oil, until smooth. Transfer to a bowl and refrigerate.
Step 4
• TzatzikiCombine yogurt, cucumber, dill, mint, lemon juice, and salt in a bowl and refrigerate until ready to serve.

Votes: 1