Ingredients

• TUNA DIP: 1 can Elmar tuna
• 1 tbsp mustard
• 1 tomato, seeds removed
• 1 tsp Vitaly’s capers
• 1 tbsp FOS kalamata olives
• 1 garlic clove, crushed
• 1 tsp basil
• 1 tsp parsley
• 1 tsp mint
• 2 tbsp Golden Drop olive oil
• OLIVE DIP: 100g kalamata olives
• 2 crushed garlic cloves
• 1 tsp parsley
• 1 tomato, seeds removed
• 1 tsp Vitaly’s capers
• Salt and pepper
• 2 tbsp Golden Drop olive oil
• CHICKPEA DIP: 100g chickpeas
• 1 garlic clove, crushed
• 1 tsp parsley
• 1/4 tsp Kuhne mustard
• 1/2 tsp fresh lemon juice
• Salt and pepper
• 1 tbsp olive oil
• FOR THE PLATTER: Grilled aubergines
• Fresh cheeslet
• Hard peppered cheeselets
• Maltese bread spread with kunserva
• Onions
• Sun-dried tomatoes
• Olive oil
• Salt and pepper
• Parsley
• FOS kalamata olives
• Fresh sliced tomatoes
• Kuhne pickled onions
• Vitaly’s capers
• Slabs crisps

Instructions

1. For the dips: Mix all the ingredients together and blend with a hand mixer until smooth. Add more olive oil until you get the right consistency.
2. Garnish with parsley and sesame seeds.
3. For the platter: Slice the aubergines lengthwise.
4. Boil for 10-15 minutes.
5. Let cool and brush with olive oil and season with salt & pepper.
6. Grill or fry until golden.
7. Plate all the ingredients as desired.