Saturday night mezze

I had the best night on Saturday – a night in front of the television, eating mezze, sipping sparkling red wine. For those of you who haven’t tasted the wonders of the sparkling red, do give it a try.

I’ve talked about my mezze here before, but just to recap the highlights of the night:

Roasted aubergine
So simple. Half it lengthwise and sprinkle with salt. Roast for 45 minutes at 200 and serve. Go to town with a fork and night.

Courgettes with yogurt
A twist on tzatziki. Grate a large courgette, sprinkle with salt and let them sweat a bit in a colander. Squeeze the excess water out and mix with a handful of dill and 50g greek yoghurt.

Carrot and parsley
The dark horse of the group. I’ve done carrot/radish/thyme before as well as carrot/radish/oregano, but this one trumps them both. Pulse the carrots in a food processer, then add chopped parsley and one clove of garlic and mix through. It looks so similar to tabbouleh.

Stuffed vine leaves
I confess – I bought these.

Black olive and feta
100 g feta, crumbled and mixed with 100 g black olives.

Harissa
Potentially the best condiment on the planet.

Pitta bread