Food

Antipasto Platter

Team Mushroom Dip, Herbed Olives and Char-grilled Eggplant for a light antipasto alternative.
Joe Filshie
4
20M

Ingredients

Mushroom Dip
Herbed Olives
Char-grilled Eggplant

Method

1.

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.

2.

TO PREPARE THE HERBED OLIVES

Combine olives, lemon rind and fresh oregano sprigs. Chill until required.

3.

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.

4.

Serve as a tapas style meal with mountain bread crisps and vegetable sticks.

Related stories