Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


North African Matbucha Mezze with Roasted Eggplant, Bell Peppers and Moroccan Spiced Meatballs

North African Matbucha Mezze. Salt Free Vegetarian or Salt Reduced with Moroccan spiced meatballs.


  • 2 x Medium Red Bell Peppers (capsicum)

  • 2 x Medium Eggplants

  • Olive oil

  • 2 x Red onions - diced

  • 3 x Garlic cloves - finely diced

  • 20g x Butter

  • 2 x Tablespoons tomato paste

  • 1 x Tin tomatoes - diced

  • 3 x Teaspoons Spice Road Spices Salt Free Moroccan Spice

  • 2 x Teaspoons smoked paprika

  • 1 x Teaspoon fenugreek - ground

  • 1 x Teaspoon brown sugar or to your taste

  • 1/2 x Cup Mediterranean Parsley - chopped

  • 1/4 x Teaspoon of crushed chilli flakes or add to your taste


Remove the ends of the eggplant and slice lengthwise into strips, about 2cm each. Place on a baking tray and lightly cover with olive oil.

Then slice the bell peppers open (or half if you wish) remove the seeds and with the stalks still on, place on the same tray as the eggplant strips and lightly cover with olive oil.

Place the tray in the oven at 180c and bake until the skins start to crinkle and the bell peppers have started to blacken - the black on the skin is important for later presentation. Remove from the oven, discard the bell pepper stalks and slice the eggplant into rough 3cm squares and set both the eggplant and peppers aside.

Now, in a saucepan, fry down the butter, onions and garlic until caramelised, about 15 - 20 minutes then add the tomato paste to the bottom of the pan to remove the bitterness - about 3 minutes then add the chilli flakes, smoked paprika, fenugreek and Moroccan spice and stir before adding the sugar, tomatoes, bell peppers and the eggplant squares

Stir to mix well, bring the ingredients to a boil then allow to simmer for 30- 35 minutes to reduce so the moisture has evaporated. For this you will need to stir every 10 minutes as the ingredients should not burn then sprinkle the parsley and lightly stir.

Baked Meatballs Option. Prepare to your favourite recipe and add 5 x teaspoons of the Spice Road Spices Moroccan Spice. For kitchen sanity it is best to bake the meatballs with the eggplant and peppers or in advance.

You will now have a wonderful mezze or condiment that can morph into a main course with the meatballs or kept in the fridge and seriously good to serve with toasted pita bread or toasted flat bread.

Important: The above recipes are comfortably salt free or salt (to your diet) may be added with the paprika, fenugreek and Moroccan spice

Comments: It is important that when reducing the ingredients, the moisture has evaporated.