Batinjan Rahib — Priest's Eggplant
Fire-roasted eggplant mashed with fresh tomato, raw garlic, and olive oil — no tahini. The coastal version stands apart from mutabbal by its clean, forward freshness: it tastes of fire-charred eggplant and summer tomatoes, nothing more.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 2 whole (about 600g each) large eggplant
- 3 medium, very ripe ripe tomatoes
- 3 cloves, minced or crushed garlic
- 1 small bunch fresh flat-leaf parsley
- 60 ml olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Char the eggplants directly over a gas flame, turning with tongs every 3–4 minutes, until completely blackened on the outside and collapsed. This takes 20–25 minutes. The skin must be genuinely charred, not just darkened.
- Place the charred eggplants in a colander and leave to cool and drain for 20 minutes. The liquid that drains away is bitter — let it all go.
- Peel away the charred skin carefully, keeping as much of the smoky, soft flesh as possible.
- Chop the flesh roughly — not to a smooth paste. Chunks are acceptable and good.
- Dice the tomatoes and remove as much liquid as possible by squeezing gently.
- Combine eggplant, tomato, garlic, and half the parsley. Season with salt, pepper, and lemon juice.
- Drizzle with olive oil. Taste — this dish needs confident seasoning.
- Serve at room temperature, scattered with the remaining parsley.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Batinjan Rahib — Priest's Eggplant?
Fire-roasted eggplant mashed with fresh tomato, raw garlic, and olive oil — no tahini. The coastal version stands apart from mutabbal by its clean, forward freshness: it tastes of fire-charred eggplant and summer tomatoes, nothing more.
Where is Batinjan Rahib — Priest's Eggplant from?
Batinjan Rahib — Priest's Eggplant comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Batinjan Rahib — Priest's Eggplant vegetarian or vegan?
As written, Batinjan Rahib — Priest's Eggplant uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of large eggplant in Batinjan Rahib — Priest's Eggplant?
The large eggplant called for here is part of the traditional recipe and gives Batinjan Rahib — Priest's Eggplant its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Batinjan Rahib — Priest's Eggplant?
In a Lebanese appetizers spread, Batinjan Rahib — Priest's Eggplant is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Batinjan Rahib — Priest's Eggplant ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.