Ingredients: (Can be made a day ahead and placed in refrigerator until needed)
1 x Eggplant, sliced ½ cm thick
2 x Zucchini, sliced ½ cm thick
100gm x Olives (Try and choose the Olives which haven’t been marinated in oil as this is higher in fat)
250gm x Low Fat Feta Cheese
180gm x Prosciutto, fat removed before placing on your Antipasto plate
Roast Tomatoes -
500gm x Mini Roma Tomatoes, Halved
2 Tbs x Balsamic Vinegar
1 Ts x Extra Virgin Olive Oil
Salt and Pepper to taste
Spiced Homemade Hummus Dip -
1 Can x Chickpeas
1 Clove x Garlic, Crushed
1 Ts x Lemon Juice
1 Ts x Cumin Seeds
1 Ts x Ground Cumin
1 Tbs x Tahini Paste
Salt and Pepper to taste
Minted Tzatziki Dip –
250 gm x Low Fat Greek Style Yoghurt
1 Clove x Garlic, crushed and diced finely
2 Ts x Lemon Juice
3 Tbs x Cucumber, Seeded and diced as small as possible
1 Ts x Parsley, finely Chopped
1 Ts x Mint, Chopped and placed into dip at last minute
Salt and Pepper to taste
1 x Fresh Turkish Bread
Directions:
Slow Roasted Balsamic Tomatoes –
Pre heat your oven to 160 degrees.
Line a baking tray with baking paper and spray with olive oil spray.
Place your tomatoes in a bowl and drizzle with balsamic, salt and pepper and oil. Mix with your hands and arrange each tomato with the inside facing up on your baking paper.
Cook for 1 hr until dried but still juicy inside. Remove from oven and set aside.
Spiced Homemade Hummus Dip –
Place a fry pan on high heat. Add Cumin Seeds and toast until fragrant and slightly brown. Set aside to cool.
Drain your chickpeas and rinse well. Add it to a large bowl with all ingredients except extra virgin olive oil and toasted cumin seeds.
Turn on your hand blender and blend your ingredients until crushed.
Drizzle in your oil and blend until smooth and fluffy. Add your toasted cumin seeds to dip and mix. Taste your dip and season until your liking. Set aside.
Minted Tzatziki Dip –
Add all ingredients except for mint and stir. Just before serving, chop mint and add to your dip. Taste and add salt and pepper if desired.
Grilled Vegetables –
Heat up a grilled fry pan over medium – high heat. Spray with extra virgin olive oil.
Place Zucchini on grill pan and cook until grill marks are dark brown but not burnt. When the zucchini is almost ready, spray again with extra virgin olive oil spray and sprinkle with salt and pepper. Turn and cook other side.
Repeat this method with Eggplant and set both aside.
Feta Cheese -
Dice your low fat feta cheese into bite size pieces. Sprinkle with fresh chopped parsley and pepper and mix so it’s distributed evenly on all pieces. Set aside.
Get a big enough plate to arrange all your homemade antipasto ingredients in a creative design.
Place dips in a bowl on the plate, arrange Prosciutto rolled and on the plate, place vegetables laying down on each other on the plate, place feta on one side and olives on another side of plate. Get your Turkish Bread and place in your oven just before serving. You want it to be heated through and the outside just crusty. Slice across in finger like pieces and serve along side your amazing condiments.
Tips – Remember to enjoy this in moderation. It’s to be shared and to be enjoyed with good company. If you can’t fit everything on your plate, save a little bit of everything for a special occasion (most ingredients will last up to 5 days in the fridge except for the grilled vegetables) and serve with a bottle of wine.
Enjoy ;)
