Baba ghanoush is a Middle Eastern spread or dip that is quite comparable to hummus, except it is based on eggplant instead of chickpeas, together with tahini, olive oil, lemon juice, and garlic (or onion). Other ingredients vary according to the region. Versions of the dish exist in Lebanon, Egypt, Turkey, India, and even Romania. Baba means ‘father’ in Arabic making the full meaning of baba ghanoush ‘spoiled (or pampered) father’ a name based on the irresistibility of this dish, which “makes you feel pampered.”
In French, it is called caviar d’aubergines. Other names for the dish are baba ganouj, muttabal, or salat hatzilim. It is usually served with pita or another Middle Eastern flatbread.
The ingredients are pureed and the dish can be topped with pomegranate seeds, chopped mint, parsley, toasted sesame seeds, chopped pistachios, toasted pine nuts, and many other ingredients according to one’s tastes.
Baba ghanoush is given a smokey flavor by either roasting or grilling the eggplant to get a char.
An extremely healthy dish, baba ghanoush can also be used as a sandwich spread, much like you would use mayonnaise, and it makes an excellent accompaniment to all sorts of grilled dishes, including lamb. On restaurant menus, it is often found in ‘mezze’ assortments or in the appetizer section.
Baba Ghanoush Resources
LEBANESE BABA GANOUSH RECIPE from Zaatar and Zaytoun
Authentic Baba Ganoush Recipe by Eat.Enjoy by Raneem
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