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 While the tapas of Spanish cuisine may be the most common form of small plates this type of dish is also present in many other cuisines including the Mediterranean cuisine which has Meze - small bites from Greece and Turkey. Chef Oztok of Cravings (West Hollywood, CA), has created several enticing Meze dishes that will tempt your taste buds into craving more. Chef Oztok's Meze range from meatballs, to Cacýk, to a surprisingly delicious feta and watermelon that clearly show that less is more! Today Chef Oztok shares with us two of these Meze: "Grilled Eggplant and Prosciutto di Parma Roulades with Ricotta and Feta" and "Yogurt Cacýk". Chef Oztok describes the Yogurt Cacyk as "similar to the Greek tzatziki but we use dill instead of mint. It's delicious by itself as an appetizer but in our culture we like to pair something spicy or hot with something cool and refreshing. Cacyk is the perfect accompaniment with lamb and spicy foods." He is equally fond of the Eggplant Meze which he says "combines a little of all that is delicious about Mediterranean cooking - eggplant, ricotta, feta and garlic. What's not to love?".
Grilled Eggplant and Prosciutto di Parma Roulades with Ricotta and Feta
- 3 large Japanese Eggplants, sliced thinly
- 1/2 pound Prosciutto di Parma, sliced thinly
- 3 garlic cloves, minced
- 1/4 pound Ricotta Cheese
- 1/4 pound Feta Cheese, French or Bulgarian
- 1 tablespoon Italian Parsley, chopped
- 1 tablespoon Extra Virgin Olive Oil
- Salt and pepper to taste
- Fresh Thyme Sprigs
Heat the grill. Combine ricotta, feta, garlic, parsley, salt and pepper in a large bowl, and cover. Season the eggplant slices with salt, pepper, and olive oil. Cook the eggplant slices on the grill until done. Set aside to cool.
On a flat surface, lay a slice of prosciutto, and then a slice of the grilled eggplant on top. Fill with a tablespoon of the cheese mixture, and roll. Cut it in half.
To serve: On a plate, place four roulades in the center. Drizzle with olive oil, and garnish with fresh thyme sprigs. Cacýk - 1 pound Plain Yogurt
- 2 medium size cucumbers, diced
- 2 garlic cloves, minced
- 2 tablespoons salt
- 1 tablespoon fresh dill, chopped
- Olive Oil
- Paprika, Hungarian
Line a fine mesh strainer with cheesecloth. Pour yogurt into strainer and let sit over night to remove excess water. Combine first five ingredients in a large bowl. Place in individual serving bowls. Drizzle with olive oil, and garnish with a dash of paprika.
About Cravings
http://www.cravingsrestaurant.com
 Long before there were stylish patio seating and people watching on Sunset Plaza, Cravings restaurant has been setting up the stage for outdoor sitting. The hard work of this family-owned business has stood the test of time for two and a half decades and has remained unmoved. The secret is simple: make every customer feel at home. Always unique, Cravings prides itself on originality; from serving wholesome Italo-Mediterranean dishes made only from the freshest ingredients, to its lush restaurant décor, to warm and friendly service with no pretense. Cravings invites you to enjoy a fantastic culinary experience and unequalled view of Sunset Plaza and the city of West Hollywood.
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