Idlib Smoked Eggplant Dip
Eggplants scorched directly over flame until completely collapsed, then stripped and mashed with fresh tomato, garlic, lemon, and Idlib olive oil — never tahini. The result is a dip of pure smoky intensity with a fresh tomato brightness that separates it entirely from the Lebanese version.
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 large large globe eggplants
- 1 medium ripe tomato, very finely diced
- 2 cloves garlic cloves, crushed to paste
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- ½ chili fresh green chili, finely minced
- ¾ tsp salt
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
- Pierce eggplants all over with a fork. Place directly on a gas burner flame over high heat. Turn with tongs every 3–4 minutes until completely charred on all sides and fully collapsed, about 20 minutes total.
- Transfer to a colander and let cool enough to handle. Split open and scoop out the flesh; discard skin. Place flesh in the colander and let drain for 10 minutes.
- Roughly chop the eggplant flesh with a knife — do not use a food processor, which makes it watery.
- Combine in a bowl with crushed garlic, lemon juice, olive oil, green chili, and salt. Mix well.
- Fold in the diced tomato and parsley. Taste for salt and lemon.
- Serve at room temperature, drizzled with additional olive oil.
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 Idlib Smoked Eggplant Dip?
Eggplants scorched directly over flame until completely collapsed, then stripped and mashed with fresh tomato, garlic, lemon, and Idlib olive oil — never tahini. The result is a dip of pure smoky intensity with a fresh tomato brightness that separates it entirely from the Lebanese version.
Where is Idlib Smoked Eggplant Dip from?
Idlib Smoked Eggplant Dip comes from Idlib Syrian. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Idlib Smoked Eggplant Dip vegetarian?
No — as written, Idlib Smoked Eggplant Dip includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of large globe eggplants in Idlib Smoked Eggplant Dip?
The large globe eggplants called for here is part of the traditional recipe and gives Idlib Smoked Eggplant Dip 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 Idlib Smoked Eggplant Dip?
In a Syrian appetizers spread, Idlib Smoked Eggplant Dip 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 Idlib Smoked Eggplant Dip 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.