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Smoky Eggplant & Tomato Mezze

A tangy and smoky mezze to serve with other small dishes to make an eclectic dinner
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Mezze, Side Dish
Cuisine: bukhara
Keyword: Gluten-Free, Healthy, mezze, Plant-Based
Servings: 4 as mezze
Author: Shelly
Cost: $3

Ingredients

  • 1 large eggplant or 2 medium
  • 1 large tomato or 2 medium
  • 1-2 small garlic cloves
  • 1 lemon
  • Salt
  • Olive oil
  • Sumac

Instructions

  • Rinse the eggplant and dry. Put it over the burner on high heat and burn until the skin is black. Rotate and flip until it is burnt all over. The skin should be black and flaky. Remove from the heat and place in a colander, with a plate under it (it will release liquids), until the eggplant cools down.
  • Put the eggplant on a cutting board and cut it lengthwise. Using a soup spoon, gently, scrape the meat and put it back in the colander. It's okay to have small black spots but try to get rid of most of it. Dip your fingers in water, it makes it easier to remove the leftovers burnt skin.
  • Squeeze half of the lemon over and let it drain for 5-10 minutes, don't skip this part, the liquid is bitter. Put the eggplant meat back on the cutting board and chop it. It should be very tender. Put it in a bowl.
  • Squeeze the other lemon half on the eggplant. Grate the tomato or blend it in a blender, and add to the eggplant. Crush the garlic clove straight in. Sprinkle salt and mix. Drizzle generously with olive oil and sprinkle sumac. Taste and add salt or lemon juice if necessary. It should be tangy. Serve or store in the fridge for up to a week.