There’s a special kind of magic that happens when you roast vegetables. Humble eggplant, a bright red pepper, and an entire head of garlic go into the oven and emerge as something else entirely: deeply caramelized, sweet, and unbelievably rich.
This recipe is my tribute to that process. It’s a rustic, smoky mezze dip that transforms those simple ingredients into the star of the table. It has the soul of a classic Mediterranean dip, but with a fire-roasted depth that is just incredible. It’s hearty, satisfying, and one of my favorite ways to start a meal.
More Than Just a Dip: A Smoky, Hearty Spread
What I love about this dip is its incredible depth. We’re not just boiling the eggplant; we’re roasting it at high heat until it’s browned and tender. This, combined with the fire-roasted tomatoes and a trio of powerhouse spices—smoked paprika, cumin, and coriander—creates a flavor that is smoky, earthy, and complex.
The real secret, though? A whole head of roasted garlic. It doesn’t just add heat; it mashes into a sweet, caramelized paste that melts right into the tomato base. The result is a wonderfully rustic, chunky texture that’s substantial enough to be a side dish but perfectly scoopable as an appetizer.
How This Fire-Roasted Mezze Comes Together
This is one of those “mostly hands-off” recipes I value so much. The oven does the hardest part.
- First, you’ll roast: The cubed eggplant, quartered bell pepper, and the whole head of garlic get tossed with olive oil and roasted until everything is soft, browned, and lightly charred.
- Next, you’ll simmer: While the veggies cool, you’ll bloom the spices (this 30-second step makes a huge difference!) in a pot before adding the tomatoes, roasted veggies, and mashed garlic. A quick 15-minute simmer melds all those flavors.
- Finally, you’ll finish: Off the heat, stir in the fresh herbs, sumac, and lemon juice. This pop of brightness at the end is key. I use a simple potato masher for that perfect chunky-smooth texture.
A Few of My Favorite Tips & Variations
- Make it ahead: This dip is fantastic on day two. The flavors get even deeper. I often make a batch and keep it in the fridge for up to 5 days for easy lunches or quick appetizers.
- Control the texture: I love the rustic mash, but if you prefer a smoother, creamier dip (more like a traditional Mediterranean eggplant dip), just give it a few quick pulses with an immersion blender.
- Spice it up: Want a little heat? A pinch of red pepper flakes or a finely chopped jalapeño added with the spices works beautifully.
How to Serve Your Roasted Eggplant Dip
My favorite way to serve this is warm or at room temperature with sturdy whole-wheat pita or fresh, crunchy vegetables (like cucumber or carrot sticks) for dipping. It’s also a fantastic, hearty spread for a sandwich.
But really, this recipe is a star component for a larger spread. It’s one of the first things I make when I’m building The Best Healthy Mediterranean Appetizer Recipe (A Stunning Mezze Board!).
It sits beautifully alongside other vibrant dips. If you want a stunning platter, try serving this next to its cousin, the Mediterranean muhammara recipe, for a great contrast in color and flavor. For a light, satisfying lunch, I’ll often pair a scoop of this dip with my Mediterranean Bean Salad.
Quick Questions
Should I peel the eggplant?
No need! The high-heat roasting makes the skin perfectly tender. Plus, it adds great texture and holds the cubes together. Just be sure to cube it into 1-inch pieces.
What is sumac?
Sumac is a fantastic spice with a bright, lemony, and slightly tangy flavor. It’s not overly “spicy” but adds a wonderful acidic lift. If you don’t have it, you can add a little extra lemon zest at the end.
Fire-Roasted Eggplant & Tomato Mezze
Equipment
- Large, rimmed baking sheet
- Large, heavy-bottomed pot or Dutch oven
- Potato masher or sturdy fork
Ingredients
- 2 medium Italian eggplants about 800 g total, cut into 1-inch cubes
- 1 large red bell pepper about 200 g, quartered and seeded
- 1 whole head of garlic
- 3 tablespoons extra-virgin olive oil divided, plus more for serving (optional)
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 14.5 oz / 411 g can fire-roasted diced tomatoes, no salt added
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon sumac
- ½ cup packed fresh cilantro chopped, plus more for garnish
- ½ cup packed fresh parsley chopped
- 1 large lemon juiced
Instructions
- Roast the vegetables: Preheat oven to 425°F (220°C). In a large bowl, toss eggplant and bell pepper with 2 tablespoons olive oil, salt, and pepper. Trim the top ¼ inch from the garlic head, place it in the same bowl and turn to coat lightly with the residual oil, then wrap loosely in foil. Arrange everything on a large rimmed baking sheet and roast 25–30 minutes, until eggplant is deeply browned and pepper is soft and lightly charred.
- Prepare the roasted aromatics: Cool slightly. Peel the bell pepper and roughly chop the flesh. Squeeze the softened garlic cloves into a small bowl and mash to a paste.
- Bloom the spices: In a Dutch oven or large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add cumin, smoked paprika, and coriander; toast 30–45 seconds until highly fragrant. Immediately add the tomatoes with their juices.
- Simmer and meld: Bring to a simmer. Stir in the roasted eggplant, chopped bell pepper, and mashed garlic. Reduce heat to low, cover, and simmer gently for 15 minutes, stirring occasionally.
- Finish and mash: Off the heat, stir in lemon juice, sumac, cilantro, and parsley. Mash with a potato masher to a rustic, chunky-smooth consistency.
- Serve: Transfer to a serving bowl. Drizzle with extra-virgin olive oil (optional) and garnish with cilantro. Serve warm or at room temperature with whole-wheat pita, fresh vegetables, or alongside grilled fish.
Notes
- Make-Ahead: This dish tastes even better the next day. Store it in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.
- Texture Control: For a smoother, creamier dip, you can use an immersion blender to pulse the mixture a few times at the end. For a chunkier texture, mash less.
Nutrition Information
Per serving (1 of 8)- Calories: 101 kcal
- Fat: 5.5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 12.4 g
- Fiber: 4.5 g
- Sugar: 6.7 g (all naturally occurring)
- Protein: 2.2 g
- Sodium: 162 mg
I hope this smoky, satisfying dip makes it to your table soon. It’s a wonderful way to enjoy simple ingredients at their absolute best. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
