Greek Antipasti

Antipasti are great little starters - I think they are called meze. Whenever I visit a Greek, Lebanese or Turkish restaurant I end up eating a combination of these delicious starters and not a main course. Here are two of my favourites.

Aubergine Dip

3 aubergines

olive oil

8 anchovy fillets, chopped

about 20 pitted black olives, chopped

40g (1½oz) walnuts, toasted

4 tbsp flat-leaf parsley, chopped

3 garlic cloves, crushed

½ tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

Cut the aubergines into chunks about 1.5cm (½in) square and sauté in a couple of tablespoons of olive oil until they are golden and soft. It will take about 7 minutes on a medium to high heat. You will need to do it in batches and add a little more oil as you go, but don’t let the devils soak up too much. Put the aubergine in a bowl and stir in all the other ingredients, plus some pepper (you probably won’t need salt). Taste for seasoning and adjust if necessary.

Red-pepper dip

1kg (2lb 4oz) red peppers, halved and deseeded

400g (14oz) tomatoes, halved

5 tbsp olive oil

2 garlic cloves, finely sliced

6 sprigs thyme,leaves picked

1 long red chilli, halved and deseeded

50ml (1¾oz) extra-virgin olive oil

A good squeeze of lemon

Put the peppers and tomatoes in a roasting-tin in a single layer. Season and drizzle with the olive oil. Add the garlic, thyme and chilli and turn everything over to coat. Turn the tomatoes cut-side up and make sure the garlic and chilli are well hidden underneath or inside the veg so they don’t burn. Roast in an oven preheated to 190°C/375°F/gas mark 5 for 45 minutes. The tomatoes should be completely shrunken. Put the vegetables and their roasting juices into a food processor and whizz to a purée with the extra-virgin oil. I like a fairly thick mixture, but you can add more oil if you prefer it sloppier. Add the lemon, taste for seasoning and adjust if necessary.