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| Alternative names | Baba ganoush, baba ghanouj |
|---|---|
| Course | Appetizer |
| Place of origin | Levant[1] |
| Associatedcuisine | Iraq,Armenia,[2]Syria,Jordan,Israel,Lebanon,Palestine,Greece,Egypt,Tunisia, andTurkey |
| Main ingredients | Eggplant,olive oil |
 Mutabbal andpita bread | |
| Alternative names | Moutabbal, m'tabbal |
|---|---|
| Course | Appetizer |
| Place of origin | Levant |
| Main ingredients | Eggplant,olive oil |
Baba ghanoush (/ˌbɑːbəɡəˈnuːʃ/BAH-bə gə-NOOSH,UK also/-ɡæˈnuːʃ/- gan-OOSH,US also/-ɡəˈnuːʒ/- gə-NOOZH;[3][4][5][6]Arabic:بابا غنوج,romanized: bābā ġannūjlistenⓘ), also spelledbaba ganoush orbaba ghanouj,[1][3][4][5][6][7] is aLevantine appetizer consisting of finely chopped roastedeggplant, olive oil, lemon juice, various seasonings, andtahini.[6][7][8] The eggplant is traditionally roasted, baked orbroiled over an open flame before peeling so that the pulp is soft and has asmoky taste.[9] It is a typicalmeze (starter) of the regional cuisine, often served as a side to a main meal and as adip forpita bread.[7]
A very similar dish ismutabbal (Arabic:متبل,lit. 'spiced'); mutabbal is sometimes referred to as baba ghanouj,[10][11] however, "mutabbal" refers to a dish made with mashed, grilled vegetables and tahini,[11][12][13] and can be made with vegetables other than eggplant, such as zucchini.[14] Whereas baba ghanouj does not necessarily have tahini, and is more like a salad.[11][12][13]
The wordbābā inArabic is aterm of endearment for 'father', whileĠannūj could be a personal name.[5] The word combination is also interpreted as 'father ofcoquetry' or 'indulged/pampered/flirtatious daddy' or 'spoiled old daddy'.[4][7][15] However, it is not certain whether the wordbābā refers to an actual person indulged by the dish or to the eggplant (bāḏinjān orbātinjān in Arabic).[7]
Dishes consisting of mashed eggplant are common in cuisines fromWest Africa toRussia.[7]
Eastern Arabian cuisine versions of the dish vary slightly from those of theLevant by spicing it withcoriander andcumin;[15] those versions might be minimally spiced and topped with thinly choppedparsley or coriander leaves.[16]
InSyria, the dish is often mixed with sheep cheese, making it creamier.[17]
InTurkey, the dish is known asbabaganuş orabugannuş. While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same.[citation needed]
InArmenia, the dish is known asmutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; most Armenians also add cumin.[citation needed]
inGreece, a similar dish is known asΜελιτζανοσαλάτα (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.[18][19] The dish is extremely popular during the 40-dayLenten fast as it provides a non-animal-based alternative to dips like tzatziki during the fast. This is due to Greece being a very religiousOrthodox Christian country.
InRomania, a similar dish is known assalată 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[20][21] because it would make the dish bitter), salt and, optionally,mayonnaise.[22]
The dish became part ofIsraeli cuisine during the 1949-1959 period ofausterity in Israel when it wasadopted 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 historianGil Marks.[7]
A Middle Eastern (originally Lebanese) dish of puréed roasted aubergine, garlic, and tahini.
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