There’s a magic that happens when smoky spices kiss a tender slab of roasted eggplant—the kind of alchemy that transforms humble vegetables into culinary gold.
Today, we’re unlocking that magic with a radiant, flavor-packed mezze platter centered around RoboFood Al Faham Seasoning.
This isn’t your average dip or side dish; we’re elevating roasted eggplant into a centerpiece of bold aromatics, creamy textures, and sweet-tart contrasts that dance on the palate.
Paired with cool labneh, a drizzle of pomegranate molasses, and a medley of fresh herbs and citrus, this platter brings the soul of Arabian grills into your home with zero smoke, maximum flavor.
The Heart of the Platter: Why Eggplant?
Eggplant—often underappreciated or misused—has a spongy charisma that makes it a perfect canvas for bold seasonings.
In Middle Eastern cuisine, it’s roasted, grilled, or smoked to coax out its earthy sweetness.
When prepared right, it collapses into silky ribbons that absorb spices like a dream.
RoboFood Al Faham Seasoning, with its layered profile of cumin, cardamom, smoked paprika, and warm cinnamon, is the ideal flavor companion to unlock its depth.
Unlike the usual baba ghanoush or moussaka routes, this recipe uses whole roasting to intensify the eggplant’s natural smokiness—then folds in the Al Faham Seasoning after roasting to preserve its volatile aromatic oils.
The result?
A deeply fragrant, lightly charred eggplant purée with complexity that sings with every bite.
What Makes This Mezze Special
Mezze isn’t just food; it’s an experience—a mosaic of small plates meant to be shared, savored, and celebrated.
While classic mezze features hummus, falafel, and tabbouleh, this version centers on vegetables elevated by spice.
We’re creating a modern interpretation with:
- Roasted eggplant: Slow-cooked until tender, then whipped with Al Faham Seasoning
- Creamy labneh: Strained yogurt with a tang that cuts through the richness
- Pomegranate molasses drizzle: A glossy, tart-sweet syrup that adds brightness
- Toasted pine nuts and sumac: For crunch and citrusy zing
- Herb crown: Flat-leaf parsley, mint, and scallions for freshness
The platter becomes a feast for the eyes and the taste buds—one that’s vegetarian, gluten-free (if needed), and easily scalable for gatherings.
Key Ingredients & Why They Work
Let’s break down the components and the science behind their synergy.
RoboFood Al Faham Seasoning
This is the star.
While most spice blends lean heavily on cumin and coriander, Al Faham distinguishes itself with its inclusion of cardamom, cloves, and cinnamon—warm, slightly sweet spices that balance the earthiness of eggplant.
The smoked paprika adds depth without needing an actual grill.
To preserve its volatile essential oils (which carry much of the aroma), we stir it into the warm eggplant after roasting rather than cooking it at high heat.
Each component in the blend plays a role: cumin adds depth, coriander brightens, black pepper offers heat, and the clove-cardamom-cinnamon trio brings a perfumed warmth reminiscent of Arabian spice souks.
Eggplant: To Salt or Not to Salt?
Traditionally, eggplant is salted and drained to remove bitterness.
However, modern varieties are less bitter, and salting can leach out flavor and moisture too aggressively.
For this recipe, I recommend skipping the salting step—especially since we’re roasting whole.
The long, slow roast drives off excess moisture naturally and concentrates flavor without drying out the flesh.
Labneh: The Tangy Counterpoint
Labneh, a Middle Eastern strained yogurt cheese, is thicker than Greek yogurt and has a creamy, lactic tang.
It contrasts beautifully with the smoky eggplant.
You can buy labneh or make it by draining plain yogurt (whole milk preferred) in cheesecloth for 12–24 hours.
For the platter, form it into quenelles or dollop it with a spoon, then drizzle lightly with olive oil and a sprinkle of za’atar.
Pomegranate Molasses: Nature’s Sweet-Tart Elixir
This concentrated syrup, made from reduced pomegranate juice, adds a glossy sheen and a bright, fruity acidity that lifts the richness of the eggplant and labneh.
A light drizzle is enough—it’s potent.
Look for unsweetened versions, or make your own by simmering 2 cups of pomegranate juice with a tablespoon of lemon juice until reduced by half.
Step-by-Step: Building the Mezze Platter
- Roast the eggplant: Preheat the oven to 400°F (200°C). Pierce 2 medium eggplants several times with a fork. Place them directly on the middle oven rack with a baking sheet below to catch drips. Roast for 45–55 minutes, turning halfway, until the skin is charred and the flesh yields to pressure. Let cool slightly.
- Prepare the eggplant purée: Slice open the eggplants and scoop out the flesh. Discard the skin. Transfer to a mixing bowl. Add 2 tablespoons of extra virgin olive oil, 1 teaspoon of lemon juice, 1 teaspoon of RoboFood Al Faham Seasoning, and a pinch of sea salt. Mash with a fork or blend briefly for a smoother texture. Taste and adjust seasoning—add another ½ teaspoon of Al Faham if desired.
- Assemble the labneh: On a large serving platter, place dollops of labneh (about 1 cup). Use the back of a spoon to swirl them slightly. Drizzle with olive oil and sprinkle with sumac and za’atar.
- Layer the eggplant: Smear the eggplant purée around the labneh, creating waves of smoky purple. Use a spoon to create texture—don’t make it too uniform.
- Add garnishes: Sprinkle toasted pine nuts (¼ cup, lightly browned in a dry pan) over the eggplant. Scatter freshly chopped parsley and mint (¼ cup each). Add thin slices of scallions for color and bite.
- Final drizzle: Just before serving, drizzle 1–2 tablespoons of pomegranate molasses in zigzags across the platter. The contrast of deep red against the creamy white and smoky eggplant is stunning.
Serving Suggestions
This mezze platter shines as a starter for a Middle Eastern feast.
Serve it with:
- Warm pita or lavash bread: For scooping and dipping
- Marinated olives: Kalamata or green ones with lemon zest and thyme
- Crisp cucumber slices: For refreshing contrast
- Grilled halloumi: Add salty, squeaky cheese for protein balance
- A citrusy arugula salad: With lemon vinaigrette and shaved fennel
For a complete meal, add grilled chicken skewers seasoned with the same Al Faham mix—tying the entire spread together with a thread of smoky warmth.
Make-Ahead Tips
Good news: this platter can be prepped ahead!
Roast and whip the eggplant up to one day in advance.
Store covered in the fridge and bring to room temperature before serving.
Labneh can also be prepped in advance and stored similarly.
However, wait to add fresh herbs, pine nuts, and the pomegranate molasses until right before serving to maintain texture and vibrancy.
Variations & Customizations
Love this concept but want to switch it up?
Try these twists:
- Vegan version: Replace labneh with cashew cheese or thick coconut yogurt.
- Smoky boost: Add a drop of liquid smoke to the eggplant (sparingly!) if you want deeper grill notes.
- Spice level: Sprinkle with crushed Aleppo pepper or a dash of cayenne for heat lovers.
- Add roasted peppers: Fold in strips of roasted red bell pepper for sweetness and color.
- Grain base: Serve the mezze over a bed of warm bulgur or freekeh for a heartier dish.
Cultural Appreciation & Modern Fusion
Middle Eastern cuisine has long honored the balance of fire, earth, and fruit in its dishes.
The use of warming spices on vegetables is not just about heat—it’s a form of culinary storytelling, evoking the scent of open grills in Dubai souks or family dinners in Amman.
By introducing RoboFood Al Faham Seasoning into a mezze platter, we’re bridging tradition and convenience—making it easier than ever to recreate these complex flavors at home.
But let’s go beyond replication—this recipe encourages creativity.
Use the eggplant purée as a sandwich spread, fold into omelets, or top grilled flatbreads.
The Al Faham Seasoning can elevate roasted carrots, lentil soups, or even popcorn for a savory snack.
Final Thoughts
This Al Faham roasted eggplant mezze platter isn’t just food—it’s an invitation to slow down, share, and savor.
With layers of texture, temperature, and taste, it embodies the spirit of hospitality that defines Middle Eastern dining.
And thanks to RoboFood Al Faham Seasoning, you don’t need a desert campfire or a spice grinder to achieve authenticity.
Just an oven, a few fresh ingredients, and a willingness to explore.
So gather your herbs, crack open that pomegranate molasses, and let the eggplant become your canvas.
In every bite, you’ll taste the warmth of the Arabian grill, reborn in your kitchen.
