Antipasto Platter with Grilled Eggplant Dip

P15 minutes S8


Grilled Eggplant Dip
Riviana Grilled Sliced Eggplant
Greek yoghurt
Freshly ground black pepper
Fresh thyme and basil leaves
Riviana Minced Garlic
Riviana Crushed Red Chilli
Riviana Quartered Marinated Artichoke Hearts
Riviana Dolmades
Always Fresh Grissini
Riviana Marinated Fire Roasted Red Pepper Strips
Riviana Whole Kalamata Olives
Riviana Grilled Sliced Eggplant, extra
Riviana Polskie Ogorki Cucumbers
Salami, sliced
Marinated feta cheese, cubed
Menu Master White Vinegar
Always Fresh Extra Virgin Olive Oil


Puree or chop the eggplant; combine with the yoghurt, pepper, herbs, chilli and garlic. Spoon into dipping bowls.


Add remaining antipasto and grissini to the platter.


Combine vinegar and olive oil and drizzle over antipasto just before serving.

Products used