Recipe

Mezzethes and taramasalata

May 27, 2013 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 8
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Ingredients

Mezzethes
  • 1 large red capsicum, cut into 2 cm strips
  • 2 small zucchini, cut diagonally into 1 cm slices
  • 6 baby eggplant, halved lengthwise
  • 2 tablespoon vegetable or olive oil, plus extra, to brush and drizzle
  • 3 small pita pockets
  • 1 cup marinated mixed olives
Taramasalata
  • 4 small slices crusty white bread, crusts removed
  • 1/2 cup milk
  • 2 clove garlic, crushed
  • 1/2 small brown onion, finely chopped
  • 150 gram tube cod roe creme tarama
  • 1/2 cup vegetable or olive oil
  • 2 tablespoon lemon juice

Method

Mezzethes and taramasalata
  • 1
    Make taramasalata by plaving bread in a medium bowl. Pour milk over bread; stand for 5 minutes.
  • 2
    Squeeze bread, discard milk. Process bread, garlic, onion and tarama until combined.
  • 3
    With the motor running; gradually add oil and juice, in a thin stream, until smooth and creamy (add a little hot water if necessary).
  • 4
    Preheat a char-grill or barbecue on high. Place vegetables in a large bowl. Add 2 tablespoons oil; toss to combine. Season with salt and pepper. Cook vegetables, in batches, for 2-3 minutes each side or until tender. Transfer to a heatproof plate.
  • 5
    Brush bread with extra oil. Cook bread for 1-2 minutes each side or until toasted.
  • 6
    Slice bread; arrange on a platter with vegetables and olives. Serve with Taramasalata

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