Antipasti and appetizers

The Greek cuisine is rich with appetizers and antipasti which we call Mezé. All of them are "small dishes" , some fresh and uncomplicated, others rich and lavishly structured. These dishes, using fresh natural ingredients, are not contemporary inventions, but have been set out on Greek people's tables for generations.

Roasted aubergine & tomato salad

Smoky and rich aubergines blended with roasted sweet plum tomatoes with a garlicky hiss, this recipe is a great side dish, light lunch salad, or even a tasty addition to an antipasti platter.


Ingredients: Aubergines, sunflower oil, sundried tomatoes, onion flakes, capers, basil, garlic flakes, marjoram.

Nutritional information per 100g drained product
Energy 441kJ/ 104kcal, Fat 1.3g, of which Saturates 0.3g, Carbohydrate 22g, of which Sugars 19g, Fibre 3.0g, Protein 0.9g, Salt <0.01g, Sodium <0.005g

Net wt: 190g Dr wt: 135g