Smoky Eggplant, Capsicum and Mint Mezze
The word mezze means “taste” or “snack” in Turkish, and is a selection of small dishes served as appetizers before a main dish. Serve this smoky eggplant, capsicum and mint mezze as part of a platter with some cheese, olives, hummus, and fresh bread.
Ingredients
- 1 eggplant whole
- 2 red capsicum/bell peppers 2 small or 1 large
- 1 teaspoon cumin seeds toasted and crushed
- ½ teaspoon smoked paprika
- 1 lemon juiced
- 1-2 tablespoons extra-virgin olive oil
- 2 tablespoons mint leaves chopped
- freshly ground black pepper
- salt
Instructions
- Prick eggplant all over with the tip of a sharp knife. Barbeque whole eggplant and capsicums for about 10-15 minutes on each side, or until skin is charred, blackened and the eggplant flesh is very soft inside. You can also char them over a naked flame, turning them occasionally with metal tongs, until their skins are blackened and blistered. Alternatively you can cook the eggplant and capsicums (whole) in a 220degC/430 Fahrenheit oven for about 40-45 minutes until they are soft and their skins are charred and blistered. Set aside to cool for about 5 minutes.
- Peel skins off capsicums – they should come off easily. Remove seeds and dice soft flesh. Cut eggplant in half lengthways and scoop out soft flesh with a spoon and roughly chop.
- Place eggplant and capsicum flesh in a mortar and pestle with cumin and smoked paprika and roughly mash with the pestle to combine – don’t over-crush though, it’s nice to have a bit of texture. If you don’t have a mortar and pestle, just mixed diced/chopped flesh in a bowl. Mix in lemon juice, mint and extra virgin olive oil and season to taste with salt and freshly ground black pepper.
Notes
Barbecuing the eggplant and capsicum or charring them over a naked flame gives a nice smoky flavour which tastes great in this mezze, but you can cook them in the oven too.