Baba ghanoush

Origin
Place of origin	Levant
Details
Course	Appetizer
Main ingredient(s)	Eggplant, olive oil

Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug^[1] (Arabic بابا غنوج bābā ghanūj) is a Levantine dish of eggplant (aubergine) mashed and mixed with virgin olive oil and various seasonings. A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.^[2] Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Israel, the Palestinian Territories, Jordan, Lebanon, and Syria), Kurdistan, and Egypt.^[1]

Around the world[link]

In Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. It is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. It is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt, white vinegar and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. A similar dish is known as mutabbal in the Levant. In the traditional method, the eggplant is first roasted in an oven for approximately 30 to 90 minutes (depending on the size of the eggplant) until the skin appears almost burnt and the eggplant begins to collapse. The softened flesh is scooped out, squeezed or salted to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.^[3]

It is eaten in Turkey, where a similar meze is called patlıcan salatası (meaning "eggplant salad"). In Turkey, patlıcan salatası is made with mashed eggplants while baba ghanoush is cut not mashed. The baba ghanoush can be found (with cut eggplants) in southern Turkey, especially in Antalya. Also as the name Baba means father in Arabic and Turkish (ultimately from Persian), in the regions where Arab population is large, the other word used in Arabic for father, Abu, is sometimes used and therefore it can be known as Abu-Gannoush. And, in Greece, it is called melitzanosalata (μελιτζανοσαλάτα; "eggplant salad"). In Israel, both the traditional version made with tahina and a variation made with mayonnaise is widely available.^[4] There is also Bulgarian eggplant salad/spread called kyopolou кьополу.

In Palestinian homes, it is made with "wild" eggplants known as "baladi" (from Arabic 'of the earth, indigenous'). It is made with tahini, olive oil, lemon and parsley.

In Pakistani and Indian cuisine Baingan ka Bhurta is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. It is commonly served with breads like paratha, roti, and naan.

In Punjab province of Pakistan and West India, tomatoes and chopped onion are added to roasted eggplant along with various seasonings. The dish, typically served with a naan bread or tandoori roti, is called Bharta. Another variant called 'Badenjaan Borani' is served in Afghanistan and Pakistan and uses yoghurt and onions.

In Romania, the eggplant spread is called "Salată de vinete" (eggplant salad). The eggplants are prepared and cooked the same as above (roasted over open-flame fire or oven). Then they are peeled, drained very well, and chopped with tocator de vinete, a special wide-blade wooden knife, which resembles a small meat cleaver. It is said that the eggplant is not to touch metal in the process; however, with the convenience of food processors for chopping and mixing, people nowadays stray from the old ways. After finely chopping the eggplants into a paste, seasonings are added and everything mixed together: salt, ground black pepper, (olive) oil, and traditionally, finely chopped (or grated) onion. A variant is replacing the onion with garlic "mujdei de usturoi". It is served (spread) on a slice of bread. Traditionally, the chopped onion is served separately and mixed at the table by each guest. The light color of the spread and the absence of seeds are most appreciated.

It is somewhat popular in areas heavily influenced by the Middle Eastern diaspora, as in Southeastern Brazil (see Arab Brazilian), and its presence has made eggplant more popular in almost all countries, although it was first introduced by either Iberians or West African slaves.

See also[link]

• Eggplant salads and appetizers – an overview of eggplant salads and appetizers all around the world
• Arab salad
• Israeli Salad

References[link]

Footnotes

General sources

• David, Elizabeth (1950). A Book of Mediterranean Food. Alfred A. Knopf. ISBN 0-394-49153-X