Version from Syria
Bāṭarsh — Syria
A Syrian dip of roasted eggplant and tomato blended with tahini, garlic and lemon, smoky and tangy, spread on flatbread as part of a mezze spread.
- 20 min
- Prep
- 20 min
- Cook
- 4
- Servings
- Easy
- Difficulty
Bāṭarsh is a dip reported from Syria, built on the same roasted-eggplant base as its better-known relatives but distinguished by the addition of tomato, which lightens the color and adds a mild tang to the mixture.
It belongs to the wide family of Levantine eggplant dips served as part of a mezze spread, alongside dishes such as hummus and moutabal. Home cooks and small restaurants alike prepare it, usually a little ahead of serving so the flavors have time to settle.
To prepare it, whole eggplants are charred directly over a flame or under a hot grill until the skin blackens and the flesh turns soft and smoky, then peeled while still warm. The flesh is mashed or blended with roasted or raw tomato, tahini, crushed garlic, lemon juice and salt into a coarse, spreadable paste, finished with a drizzle of olive oil.
What distinguishes this version from other eggplant dips of the same family is the tomato itself, added directly into the base rather than served alongside as a garnish, giving the dip a rounder, slightly sweeter edge than plain moutabal. It is generally served at room temperature, scooped up with flatbread or raw vegetables.
Preparation
Char the whole eggplants directly over a flame or under a hot grill until the skin blackens and the flesh softens.
Let the eggplants cool slightly, then peel off the charred skin.
Char or roast the tomatoes briefly to soften them.
Mash or blend the eggplant flesh with the tomato, tahini, garlic, lemon juice and salt into a coarse paste.
Taste and adjust the lemon juice and salt.
Spread onto a serving plate, drizzle with olive oil and scatter with chopped parsley.
Serve at room temperature with flatbread or raw vegetables.
