Antipasto Platter

Team Mushroom Dip, Herbed Olives and Char-grilled Eggplant for a light antipasto alternative. - by that's life! Test Kitchen

Antipasto Platter

Joe Filshie

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Ingredients

Mushroom Dip

1 cup mixed mushrooms

1 clove garlic, crushed

1 teaspoon fresh thyme

1 tablespoon parsley

Herbed Olives

1 cup black olives

1 tablespoon lemon rind

1 teaspoon fresh oregano sprigs

Char-grilled Eggplant

1/2 medium size eggplant

Method

TO PREPARE THE MUSHROOM DIP

Steam mushrooms and garlic in a little water for 5 min. Cool and transfer to a blender, add fresh thyme and parsley. Process until smooth. Put in a little bowl then set aside.
TO PREPARE THE HERBED OLIVES

Combine olives, lemon rind and fresh oregano sprigs. Chill until required.
TO PREPARE THE CHAR-GRILLED EGGPLANT

Slice eggplant horizontally into 5mm thick slices. Lightly spray with olive oil and char-grill until tender, roll up into little parcels. Place onto a serving plate.
Serve as a tapas style meal with mountain bread crisps and vegetable sticks.