Category:  Appetizers / Starters

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Prep time: 18 to 25 minutes for roasting & cooling eggplant
Prep time: 10 minutes for dip
Serves: 4 to 6

On my trip to Turkey in April, I was served an eggplant dip that was so delicious, I knew I had to make it myself. I did! Here’s the recipe.

Ingredients:
2 medium eggplants
2 to 3 tablespoons tahini (found in Middle Eastern supermarkets)
Juice from 1 lemon or lime
2 garlic cloves, crushed
2 to 3 tablespoons pomegranate molasses – optional (found in Middle Eastern supermarkets)
salt and ground black pepper, to taste
1/2 a bunch fresh Italian, flat leaf parsley

Directions for Broiling or Grilling Eggplant:
1. Place the eggplant on a baking sheet.

2. Set baking sheet on an oven rack set 6 inches below the top broiler element.

3. Broil eggplant 6 to 8 minutes per side, until it looks wrinkled and soft. Alternatively, you can grill the eggplant directly on an outdoor barbecue grill.

4. When eggplant is done, transfer it to a platter and let it cool.

Prepare the Eggplant Dip:

1. After cooling, cut and discard stem and skin from eggplant.

2. Place eggplant flesh in a colander; let it drain over a bowl for about 10 minutes.

3. After eggplant has drained, transfer it to a food processor.

4. Add 2 tablespoons tahini, lemon or lime juice, crushed garlic, 2 tablespoons pomegranate molasses and about 1/2 teaspoon each salt & ground pepper.

5. Process the mixture until it is lumpy-smooth.

6. Taste the eggplant dip and adjust seasonings, lemon juice, pomegranate molasses and tahini, if needed.

7. Add leaves from 8 to 10 parsley sprigs and process once more. DO NOT LET PARSLEY LEAVES DISINTEGRATE.

8. Transfer the eggplant dip to a serving bowl & garnish with remaining parsley sprigs. Serve with pita wedges, tortilla chips or bread toasts.

Text & Photograph ©2023 Nancy DeLucia Real

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Prep time: 10 minutes
Makes: 2-1/2 cups tzatziki

Tzatziki (Greek) is also known as cacik (Turkish). It is a dip or sauce with a yogurt base and found in Southeastern Europe and the Middle East.

In Greece, classic Tzatziki is made with yogurt, chopped cucumbers, salt and garlic. It’s served as a cold appetizer (mezze) and usually accompanied by pita bread. People also enjoy tzatziki as a side dish or sauce on souvlaki (meat on a skewer) or gyros (sliced meat wrapped in pita bread).

A few weeks ago, in Athens, Greece, I was served beet tzatziki and I loved it. Here’s my version of it (it’s pretty authentic). This is an easy appetizer for Mothers’ Day!

Ingredients:
Two medium whole beets (peeled, each wrapped in aluminum foil & baked in a 400°F oven for 40 minutes), cooled & cut into 3/4-inch cubes
1/2 cup Greek yogurt (whole or low-fat milk)
1 teaspoon salt
3 cloves garlic, peeled & crushed
Juice from 1 to 2 lemons
2 tablespoons tahini paste

Instructions:
1. In a glass blender (do not use a plastic blender or food processor or it will become permanently stained by beats), place cubed beets, yogurt, salt, garlic, juice from 1 lemon and tahini paste.

2. Pulse-blend a few times. You will need a spatula to scrape down sides and stir ingredients.

3. Repeat pulse-blending and scraping/stirring until the tzatziki dip is uniform.

4. Taste and adjust salt and lemon levels.

5. Transfer the beet tzatziki to a glass bowl, cover with plastic and refrigerate up to a day ahead.

6. Serve beet tzatziki with pita wedges as an appetizer (mezze). Alternatively, serve it as a side to grilled meat, chicken or fish or as part of a vegetarian/vegan meal.
Text & Photograph ©2023 Nancy DeLucia Real

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This Christmas wreath-shaped appetizer is my version of Caprese salad – a salad created on the island of Capri, Italy. It features tomatoes and fresh mozzarella.

I like this recipe due to how easy and quick it is to prep. As your guests take that first sip of bubbly, you can make this in minutes. Merry Christmas, Happy Holidays to All!

Prep time: 6 to 10 minutes
Makes: 7 to 8 servings

Ingredients:
3 to 4 vine-ripened tomatoes
4 bocconcini (mini mozzarella balls in water)
salt, lightly sprinkled
7 to 8 sprigs fresh basil
extra virgin olive oil

Directions:
1. Cut tomatoes into 1/4-inch thick slices; set aside.

2. Cut the bocconcini (mozzarella balls) in half; lightly sprinkle with salt and set aside.

3. Arrange the tomato slices in a wide circle on a platter.

4. Drizzle with the oil and place one-half of mozzarella ball (round side up) on tomato slice.

5. Repeat above procedure until the platter has been completely assembled.

6. Top each tomato-mozzarella round with basil leaf sprig. Serve immediately with mini toasts or crackers.
Text & Photograph ©2022 Nancy DeLucia Real

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Lookin’ for a fun Halloween starter? These spider deviled eggs befit the occasion and require a short prep time. Happy Halloween!

Inactive prep time: 12 minutes for boiling eggs & 15-16 minutes cooling time)
Active prep time: 8 minutes (for filling & assembling eggs)
Makes: 5 servings (2 pieces each)

Ingredients: 
5 boiled eggs (METHOD – place eggs in a saucepot; cover with water & boil on medium-low heat for 12 minutes. You should see a rolling boil. If heat is too high, the eggs will crack open).
3 tablespoons mayonnaise
1/2 teaspoon pureed & strained chipotle chile in adobo sauce
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
ground paprika (for garnish)
miniature plastic spiders (for decoration)

Directions:

1. After eggs have boiled for 12 minutes, place them in lukewarm water; let cool for 15-16 minutes.

2. When eggs have cooled, peel each one carefully; set aside on a cutting board.

3. Cut each egg in half (lengthwise) and scoop out the cooked egg yolk. Place egg yolks in a 2-cup mixing bowl or in a small bowl of a stand mixer.

4. Add the mayonnaise, chipotle chile, Dijon mustard and salt.

5. Using a handheld mixer or a stand mixer, mix the egg yolk ingredients until smooth and uniform.

6. Transfer the egg yolk filling to a pastry bag fitted with a star tip.

7, Using a swirling motion, fill each egg half and set on a serving platter.

8. Garnish with ground paprika and decorate with plastic spiders.

NOTE: This egg starter can be prepared a day ahead (WITHOUT PAPRIKA GARNISH & SPIDERS), stored on a platter and loosely covered with aluminum foil.

TO SERVE: One hour before serving, set the Spider Deviled Eggs platter on a counter at room temperature. At serving time, garnish eggs with paprika & decorate with plastic spiders.
Text & Photograph ©2022 Nancy DeLucia Real