John Myers
Levantine Eggplant and Zucchini Mezze
The perfect levantine eggplant and zucchini mezze recipe with a picture and simple step-by-step instructions.
- 1 Aubergine
- 1 Zucchino
- Olive oil for frying
- 2 Lemons
- 1 Medium hot green peppers
- 1 Handful Flat leaf parsley
- 1 Handful Mint leaves
- Salt
- Crushed red pepper / chilli flakes, optional
- Wash the eggplant and cut into slices that are not too thick. Sprinkle with a little salt and let stand for half an hour.
- In the meantime, finely chop the peppers, parsley and mint. Squeeze the two lemons and mix the juice with the chopped peppers and chopped herbs. A little salt can be added to the juice, but it doesn’t have to be. If you want, you can of course also use a very hot pepper.
- Cut the zucchini into slices. Pat the aubergine slices dry. Let the olive oil get hot in a non-stick pan.
- Fry the zucchini and aubergine slices little by little and let them take some color. Then remove from the pan and drain on kitchen paper.
- Arrange the zucchini and aubergine slices on a plate and pour a few spoons of lemon juice with herbs and hot peppers over them. They are also very nice to look at with a few red chilli flakes on top. These mezze can be served warm or cold and with a little flatbread or baguette.
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