Product Code Database
Baba ghanoush ( , , ;
target="_blank" rel="nofollow"> "baba ghanouj" (US) and ), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. The eggplant is traditionally roasted, baked or broiled over an open flame before peeling so that the pulp is soft and has a Smoke flavor. It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.
A very similar dish is mutabbal (); mutabbal is sometimes referred to as baba ghanouj, however, "mutabbal" refers to a dish made with mashed, grilled vegetables and tahini, and can be made with vegetables other than eggplant, such as zucchini. Whereas baba ghanouj does not necessarily have tahini, and is more like a salad.
Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin; those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.
In Syria, the dish is often mixed with sheep cheese, making it creamier.
In Turkish cuisine, the dish is known as babaganuş or abugannuş. While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same.
In Armenian cuisine, the dish is known as . The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; most Armenians also add cumin.
in Greece, a similar dish is known as Μελιτζανοσαλάτα (melitzanosalata; literally translating to eggplant salad). However, the dish does not contain tahini, instead just containing the eggplant itself (hence the name), some olive oil and lemon juice, and spices like garlic and onion, with occasional spices like garlic and pepper flakes. The dish is extremely popular during the 40-day fast as it provides a non-animal-based alternative to dips like tzatziki during the fast. This is due to Greece being a very religious Orthodox Christian country.
In Romania, a similar dish is known as salată de vinete ('eggplant salad'). Like the Greek dish of Melitzanosalata, it lacks tahini and is made from finely chopped roasted eggplant, finely chopped onions, sunflower oil (explicitly not olive oil because it would make the dish bitter), salt and, optionally, mayonnaise.
The dish became part of Israeli cuisine during the 1949-1959 period of austerity in Israel when it was adopted from the cuisines of neighboring Arab countries. It was used as a meat substitute and remained popular after the economic crisis ended. It was commonly used for snacks or to serve to unexpected guests, eventually becoming a "cultural icon," according to food writer and historian Gil Marks.
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