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.
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Recipe Information
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
Instructions
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.
While the vegetables rest, finely mince the garlic cloves and set them aside.
Pat the zucchini and eggplant slices dry with a paper towel.
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.
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.
Arrange the cooked zucchini and eggplant slices on a serving plate. Drizzle with any remaining olive oil and garnish with chopped fresh parsley.
Serve the vegetables warm or at room temperature with the yogurt dipping sauce on the side.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6186 mg | 269% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 55.2 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2591 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
