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Fire-Roasted Eggplant & Tomato Mezze

A rustic and deeply flavorful dip where smoke-kissed eggplant, sweet red pepper, and caramelized garlic are slow-simmered in a richly spiced tomato base. This elevated take on a classic is perfect served warm with whole-grain bread or as a vibrant, healthy mezze platter centerpiece.

  • Total Time1 hour
  • Yield8 servings 1x

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Facts (per serving: 1 of 8): Calories: 101 kcal | Total Fat: 5.5 g (Saturated Fat: 0.8 g) | Total Carbs: 12.4 g (Fiber: 4.5 g, Sugars: 6.7 g) | Protein: 2.2 g | Sodium: 162 mg

These values are approximate and may vary based on ingredients and preparation. All sugars naturally occurring.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer, Side Dish
  • Cuisine: Mediterranean

Nutrition

  • Calories: 101

Find it online: https://dietareas.com/2025/09/21/the-absolute-best-mediterranean-eggplant-dip-fire-roasted-so-easy/