Antipasti in Italy, tapas in Spain, mezze in Greece, North Africa and the Middle East are all appetizers which you can easily eat as main dish. You just have to prepare a few small portions to create a little buffet. I love to have a lot of different things on my plate with different colors, different flavors and different texture.
For 2 people the choice will be fairly modest, of course!
A potatoe salad, some roasted eggplant and a green salad with spinache cookies and avocado is a delicious combination for 2p.
-Half 3 small eggplants, make a few incisions. Oil them and grill on baking paper for approx 40 mins, until they get a black skin and the flesh is well cooked. Drain to remove some liquid. Remove the black skin. Mix the meat with 3 table spoons of tahini, 1 chopped garlic clove, pome granate melasse, 3 table spoons of chopped fresh parsley, pepper and salt. Add some lemon juice to obtain the perfect flavor. Mix the eggplant with 1 small chopped cucumber (remove the seeds) and a few chopped cherry tomatoes. Add pepper, salt and some good olive oil. Finish with the seeds of half of a pome granate (remember ‘spanky spanky’).
-For the cookies, mix 250 grams of ricotta with 125 grams of fresh spinach, 1 table spoon of grated parmigiano, ½ teaspoon of dried mint leaves, a few chopped fresh mint leaves, 1 chopped garlic clove, 1 egg, 2 table spoons of flower, pepper and salt. Put the mixture in little portions on some baking paper. If the mixture seems to liquid you can always add some extra flower or even bread crumb. Add a drizzle of olive oil and bake in the oven at 200 ° until the cookies are firm and golden brown. Turn halfway. Blanch 200 grams of green beans. Make a dressing with 2 teaspoons of mustard, 1 table spoon of apple vinegar, 3 table spoons of olive oil, pepper and salt. Serve the cookies with 1 avocado, cut in long wedges, the green beans and some green salad. Finish with the dressing.
-Potato salad with peas, fresh mint and yoghurt sauce
For 2p boil 500 grams of firm potatoes. Add a few mint leaves to the boiling water. Cook the potatoes until they are ready and add the peas during the last 5 mins of cooking time. Drain and cool down. Make a dressing with 100 grams of Greek yoghurt, 2 table spoons of light mayonnaise, juice of ½ lemon, 1 tea spoon of grinded fennel seeds, 1 chopped garlic clove and a handful of chopped fresh parsley. Mix the dressing with the potatoes and the peas. Add some pepper, salt and a few chopped fresh mint leaves.
Put everything in the middle and share!