Spice Road Spices
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The Art of Flavour


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

North African Matbucha Mezze. Salt Free or Salt Reduced


  • 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 Italian Tin tomatoes - diced. Salt free

  • 4 x Teaspoons Spice Road Spices Salt Free Moroccan Spice

  • 1 x Teaspoons smoked paprika

  • 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 (option)


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. A nice presentation for the dish.

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, 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 virtually evaporated. For this you will need to stir often as the ingredients should not burn. Then sprinkle the parsley and lightly stir.

Baked Meatballs Option. The Moroccan flavours continue. Prepare the meatballs to your favourite recipe and add 4 x teaspoons of the Spice Road Spices Moroccan Spice to 300g your preferred mince. This may be done in advance ready to add to the vegetable Mezze.

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

Important: The above recipes are salt free. If salt is ok it may be added to your taste with the paprika and the Moroccan Spice

Comments: To BUY the salt free Moroccan Spice Blend go to Spice Blends