Baba ghanoush

Baba ghanoush, also spelled baba ganoush or baba ghanouj, is a beloved appetizer from the Levantine region. It is crafted by mashing cooked eggplant and blending it with tahini, olive oil, lemon juice, and various seasonings. There's a similar dish called mutabbal, which slightly differs by incorporating pomegranate molasses and olive oil, often omitting the tahini and sometimes adding onions, tomatoes, or other vegetables.

To prepare baba ghanoush, eggplant is typically baked or broiled over an open flame, imparting a soft texture and a smoky flavor. The dish is frequently served as part of a meze platter—a selection of small dishes—and is enjoyed as a dip with pita bread or alongside other foods.

The name "baba ghanoush" has an intriguing backstory. In Arabic, "baba" means "father" and is a term of endearment, while "ġannūj" might refer to a personal name. Collectively, the name can be interpreted in various playful ways, such as "father of coquetry" or "pampered daddy." It remains uncertain, however, whether "baba" refers to the eggplant itself or a person associated with the dish.

Different regions offer their own variations of baba ghanoush. In the Persian Gulf, it may be spiced with coriander and cumin. Traditional versions are often lightly spiced and garnished with parsley or coriander leaves. In Israel, a similar dish called salat ḥatzilim features fried or grilled eggplants mixed with mayonnaise, salt, lemon, and chopped fried onions.

Baba ghanoush is a versatile and delectable dish, ideal for sharing and enjoying with friends and family.