Sautéed Eggplant and Tomato Mezze with Sumac

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Mediterranean mezze featuring tender sautéed eggplant and tomatoes brightened with tangy sumac and fresh herbs. This mediterranean-inspired vegetarian ready in about 45 minutes pairs medium (about 600g) eggplant, olive oil, large (about 400g), diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Mediterranean cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Cut 2 medium eggplants into 1-inch cubes. Place in a colander, sprinkle with 1 tsp salt, and let sit for 20 minutes to draw out bitterness, then rinse and pat dry.
  2. Step 2: Heat 4 tbsp olive oil in a large skillet over medium-high heat. Add the eggplant cubes and sauté for 7-8 minutes, stirring occasionally, until golden and tender.
  3. Step 3: Add 1 medium chopped onion and 3 minced garlic cloves to the skillet with the eggplant. Cook for 4 minutes until the onion softens and becomes translucent.
  4. Step 4: Stir in 3 diced large tomatoes, 1 tbsp sumac, 1/2 tsp black pepper, and cook for another 5 minutes until the tomatoes break down and the mixture thickens slightly.
  5. Step 5: Remove from heat and fold in 1/4 cup chopped fresh parsley. Adjust seasoning with salt if needed. Serve warm or at room temperature.

Frequently asked questions

How long does Sautéed Eggplant and Tomato Mezze with Sumac take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Eggplant and Tomato Mezze with Sumac?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (about 600g) eggplant from drying out.

Can I substitute ingredients in Sautéed Eggplant and Tomato Mezze with Sumac?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Eggplant and Tomato Mezze with Sumac for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Eggplant and Tomato Mezze with Sumac vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes