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Bāṭarsh (aubergines with tahini and pomegranate): photo of the dish
Illustrative photo: El Mono Español — CC BY-SA 4.0, Wikimedia Commons
Salads & starters

Bāṭarsh (aubergines with tahini and pomegranate)

Bāṭarsh is a salad of grilled aubergines mashed with tahini, brightened with lemon and garlic, and often topped with pomegranate. Served chilled or warm as a meze, it is typical of Syrian cooking, particularly in Aleppo and Damascus.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

263 kcal per serving

Protein
5.2 g
Carbohydrates
12.5 g
of which sugars
9 g
Fat
18.9 g
of which saturated fat
2.7 g
Fiber
6.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 220 °C. Prick the aubergines all over with a fork.
  2. Place them on a tray and bake for 35 to 40 minutes, turning them halfway through, until the skin is blackened and the flesh very soft.
  3. Leave them to cool slightly, then peel off the skin and drain the flesh in a sieve for about ten minutes.
  4. Roughly mash the flesh with a fork, without turning it into a smooth purée: the texture should remain a little fibrous.
  5. Crush the garlic with a pinch of salt, then mix it into the tahini with the lemon juice until you have a creamy sauce.
  6. Stir the tahini sauce into the aubergines, add the cumin, pepper and salt, then taste and adjust the acidity.
  7. Serve in a shallow dish, drizzle with olive oil and sprinkle with pomegranate seeds and parsley.

Variations and tips

Smoky version. Grill the aubergines directly over a gas flame or on the barbecue for a smokier taste.

Making it easier. If pomegranate is hard to find, replace it with a little chopped preserved lemon peel or some finely sliced sun-dried tomatoes.

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Original Ecomely recipe.