Zucchini and or Eggplant Aubergine Meze
Elevate your appetizer game with this vibrant Zucchini and Eggplant (Aubergine) Meze recipe—a Mediterranean-inspired dish that’s perfect for sharing. Tender slices of golden zucchini and eggplant are pan-seared to perfection in rich extra virgin olive oil, then paired with a creamy and tangy Greek yogurt dipping sauce infused with garlic, lemon, and oregano. This simple yet elegant dish is beautifully garnished with fresh parsley for a burst of color and flavor. Ready in just 35 minutes, this meze is ideal for entertaining or a wholesome snack, and is best served warm or at room temperature. Whether you’re a fan of zucchini, eggplant, or both, this versatile recipe is the ultimate crowd-pleaser for lovers of Mediterranean cuisine.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium zucchini
- 2 medium eggplant (aubergine)
- 4 tablespoons extra virgin olive oil
- 2 small garlic cloves
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Directions
Step 1
Slice the zucchini and eggplant into approximately 1/4-inch thick rounds. Lay them on a tray and sprinkle both sides lightly with salt. Let them sit for 10 minutes to draw out moisture.
Step 2
While the vegetables rest, finely mince the garlic cloves and set them aside.
Step 3
Pat the zucchini and eggplant slices dry with a paper towel.
Step 4
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the zucchini slices in a single layer. Cook for 3-4 minutes on each side or until golden and tender. Remove and set aside. Repeat with the eggplant slices, adding more olive oil as needed.
Step 5
In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, oregano, salt, and black pepper to make the dipping sauce. Adjust seasoning to taste.
Step 6
Arrange the cooked zucchini and eggplant slices on a serving plate. Drizzle with any remaining olive oil and garnish with chopped fresh parsley.
Step 7
Serve the vegetables warm or at room temperature with the yogurt dipping sauce on the side.
Nutrition Facts
| Serving size | (1328.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 947.5 |
| Total Fat 59.2g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 8.0mg | 0% |
| Sodium 6186.3mg | 0% |
| Total Carbohydrate 78.8g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 55.2g | |
| Protein 26.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 326.6mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 2590.7mg | 0% |
Source of Calories