Meze layer cake

Meze layer cake
• 1 pita bread
• 1 small eggplant, sliced
• 1 small zucchini, sliced
• 2 roasted red peppers, sliced
• 1 cup (2.4dl) – bulgur, cooked and cooled
• ½ cup (1.2 dl) – sun-dried tomatoes, chopped
• 4 oz (120 g) – artichoke hearts, drained and chopped
• Hummus: see recipe below
• Tapenade: see recipe below
• Falafel mix: see recipe below
• Baba ganoush: see recipe below
• Ajvar: see recipe below
• Optional: yellow bell pepper, parsley, olives for garnish
Hummus
• 8.5 oz (240 g) – chickpeas, drained and rinsed (This is the amount in a 14 oz (400 g) can after draining.)
• 3 Tbsp (45 ml) – olive oil
• 1 Tbsp (15 ml) – tahini
• 1 Tsbp (15 ml) – lemon juice
• 1 clove – garlic, minced
• ½ chili pepper, deseeded and very finely sliced
• ½ tsp (2.5 ml) – cumin powder
• salt/pepper
Tapenade
• 1 cup (2.4 dl) – mixed olives (I used black, almond filled and garlic filled)
• 1 Tbsp (15 ml) – olive oil
• 2 tsps (10 ml) – capers
• 1 tsp (5 ml) – lemon juice
• 1 dash – vegan Worcestershire sauce
Falafel mix
• 8.5 oz (240 g) – chickpeas, drained and rinsed (This is the amount in a 14 oz (400 g) can after draining.)
• 2 Tbsps (30 ml) – olive oil
• 2 Tbsps (30 ml) – chickpea flour
• ½ red onion – finely chopped
• 1 clove – garlic, minced
• 1 tsp (5 ml) – cumin, ground
• 1 tsp (5 ml) – coriander, ground
• ½ chili pepper, deseeded and very finely sliced
• 1 handful – fresh parsley
• salt/pepper
Baba ganoush
• ½ lb (225 g) – eggplant, peeled and sliced
• 1 Tbsp (15 ml) – tahini
• 1 Tbsp (15 ml) – lemon juice
• 1 clove – garlic, minced
• 1 handful – cilantro (fresh coriander)
• salt/pepper
Ajvar
• ½ lb (225 g) – eggplant, peeled and sliced
• 2 red bell peppers – deseeded and cut in half into quarters or an equivalent amount of pre-roasted red peppers, from a jar, etc.
• ¼ cup (.6 dl) – olive oil
• 3 cloves – garlic, minced
• salt/pepper

Instructions

1. The Hummus, Tapenade and Falafel mix require no preparation before mixing.
2. For the Baba ganoush and Ajvar, first you need to roast the eggplant and red peppers in the oven for about 30 minutes at 400 F (205 C). I like to peel my eggplant before, because it’s easier. Remove everything from the oven and place the peppers in plastic bag for about 10-15 minutes. Open the bag, be sure they are not too hot and use your fingers to peel off the skin.
3. Now, simply place all the ingredients for each specific mix into a food processer and blend until smooth, stopping and stirring when necessary – that’s it!

1. Peel the eggplant, and roast the eggplant and zucchini in the oven for about 30 minutes at 400 F (205 C). Put aside a few eggplant and zucchini slices, a tiny amount of each mix, and some parsley and anything else you want to decorate the top of the cake with later.
2. Place the pita bread in the bottom of a round, spring form pan of the same size.
3. Cover the bread with half the hummus mix, and place some zucchini slices and tapenade on top. Cover with the cooked bulgur (you might not need it all.) Press down on the bulgur to make the bottom layers more solid and firm.
4. Cover with a layer of baba ganoush. Spread some ajvar here and there on top, along with eggplant slices, sundried tomatoes, roasted peppers and artichokes.
5. Cover with the falafel mix and bake for about 30 minutes, high up in the oven, at 425F (200C). The falafel layer should get some color and have a slightly crispy surface.
6. Remove from oven, cover with the rest of the hummus, and decorate with slices and mixes you saved in step 1. You can also use some yellow bell pepper, tomatoes, and olives for added fun and color!