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 800g total, cut into 1-inch cubes
- 1 large red bell pepper about 200g, quartered and seeded
- 1 whole head of garlic
- 3 tablespoons high-quality extra virgin olive oil divided
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1 can 14.5 oz / 411g 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 your oven to 425°F (220°C). On a large baking sheet, toss the eggplant cubes and red bell pepper quarters with 2 tablespoons of the extra virgin olive oil, sea salt, and black pepper. Slice the top quarter-inch off the head of garlic to expose the cloves, drizzle with a small amount of the remaining olive oil, and wrap it loosely in a small piece of foil. Place the foil-wrapped garlic on the baking sheet with the other vegetables. Roast for 25-30 minutes, or until the eggplant is deeply browned and tender and the bell pepper is soft and lightly charred.
- Prepare the Roasted Aromatics : Once roasted, remove the vegetables from the oven. Set the eggplant aside. When the bell pepper and garlic are cool enough to handle, peel the skin from the bell pepper and discard it, then roughly chop the flesh. Squeeze the softened, caramelized garlic cloves out of their skins into a small bowl and mash into a paste with a fork.
- Bloom the Spices : In your Dutch oven or large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the ground cumin, smoked paprika, and ground coriander. Toast the spices, stirring constantly, for 30-45 seconds until they become highly fragrant. Immediately pour in the can of fire-roasted tomatoes with their juices to stop the toasting.
- Simmer and Meld : Bring the tomato and spice mixture to a simmer. Stir in the roasted eggplant, chopped bell pepper, and the mashed garlic paste. Reduce the heat to low, cover the pot, and let the mixture simmer gently for 15 minutes to allow the flavors to meld completely. Stir occasionally.
- Finish and Mash : Remove the pot from the heat. Add the fresh lemon juice, sumac, chopped cilantro, and chopped parsley. Using a potato masher, gently crush the eggplant and tomatoes directly in the pot until you reach a rustic, chunky-smooth consistency.
- Serve : Transfer the mezze to a serving bowl. Drizzle generously with a high-quality finishing extra virgin olive oil and garnish with a sprinkle of fresh cilantro. Serve warm or at room temperature with whole-wheat pita, fresh vegetables, or as a side to 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