Facts About Baba ghanoush
Baba ghanoush, also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini, olive oil, possibly lemon juice, and various seasonings. Traditionally, mutabbal is the condiment aforedescribed and baba ghanoush is more like a salad dip made with pomegranate molasses and olive oil, and often without tahini. It may be mixed with onions, tomatoes, or other vegetables.
The traditional 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. It is a typical meze ('starter') of the regional cuisine, often eaten as a dip with pita bread, and is sometimes added to other dishes.
Etymology
The bābā is an Arabic word that means 'father' and is also a term of endearment, while ġannūj could be a personal name. The word combination is also interpreted as "father of coquetry" or "indulged/pampered/flirtatious daddy" or "spoiled old daddy". It is not certain whether the word bābā refers to the eggplant, or to an actual person indulged by the dish.
Varieties
Persian Gulf versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin; those more traditional versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.
In Israel, it is also known as salat ḥatzilim. Unlike baba ghanoush, it is made with fried or grilled eggplants mixed with mayonnaise, salt, lemon and chopped fried onions.
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