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.
Servings 8
Calories 101kcal
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