Begin with pitta bread and dips. Then the table is served mixed hot and cold mezze to start. Choose any main dish from the selection overleaf and Baklava for dessert. Also enjoy a glass of beer, wine or Prosecco and your choice of hot drink.

THE CAPPADOCIA

Cerignola olives marinated in garlic rosemary olive oil

Olives

JAMÓN SERRANO

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Preheat Oven

Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern.

Prepare Eggplant

Sprinkle the eggplant halves with salt and let them sit for 30 minutes to draw out moisture.

Salt Eggplant

Rinse the eggplants thoroughly and pat them dry with paper towels.

Rinse and Dry Eggplant

Chop the garlic, green bell pepper, and red onion into small pieces.

Chop Vegetables

Chop Parsley

Drizzle 2 tablespoons of olive oil over the eggplant halves and place them cut-side down on a baking sheet.

Oil and Bake Eggplant

Roast in the preheated oven for 25-30 minutes, until the flesh is soft and golden.

Roast Eggplant

While the eggplant is roasting, heat the remaining olive oil in a large skillet over medium heat.

Heat Oil

Add the chopped garlic, green bell pepper, and red onion to the skillet and sauté for 5-7 minutes until softened.

Sauté Vegetables

In a small bowl, combine soy sauce, rice vinegar, honey, and red pepper flakes.

Make Sauce

Once the eggplant is finished roasting, remove it from the oven and chop into bite-sized pieces.

Chop Roasted Eggplant

Add the chopped eggplant to the skillet with sautéed vegetables and pour the sauce over the mixture.

Combine Ingredients

Stir everything together and cook for an additional 5 minutes until heated through.

Cook Together

Garnish with chopped parsley before serving.

Garnish and Serve

Eggplant

Garlic

Green bell pepper

Red onion

Fresh parsley

Olive oil

Soy sauce

Rice vinegar

Honey

Red pepper flakes