| Baba ghanoush | |
| Alternate Name: | Baba ganoush, baba ghanouj |
| Associated Cuisine: | Iraq, Armenia,[1] Syria, Jordan, Israel, Lebanon, Egypt, Tunisia, and Turkey |
| Place Of Origin: | Levant |
| Course: | Appetizer |
| Main Ingredient: | Eggplant, olive oil |
| Cookbook: | Baba Ganoush |
| Mutabbal | |
| Alternate Name: | Moutabbal, m'tabbal |
| Place Of Origin: | Levant |
| Course: | Appetizer |
| Main Ingredient: | Eggplant, olive oil |
Baba ghanoush (;[2] [3] [4]), also spelled baba ganoush or baba ghanouj,[2] [3] [4] [5] is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.[4] [5] [6] The eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.[7] It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.
A very similar dish is mutabbal (Arabic: links=no|متبل||spiced), which is sometimes said to be a spicier version of baba ghanoush.
The word in Arabic is a term of endearment for 'father', while could be a personal name. The word combination is also interpreted as 'father of coquetry' or 'indulged/pampered/flirtatious daddy' or 'spoiled old daddy'.[2] [8] However, it is not certain whether the word refers to an actual person indulged by the dish or to the eggplant (or in Arabic).
Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin; those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.[9]
In Turkey, the dish is known as Turkish: babaganuş or Turkish: abugannuş. While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same.
In Armenia, the dish is known as . The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin.
In Romania, a similar dish is known as Romanian; Moldavian; Moldovan: salată de vinete ('eggplant salad'). It lacks tahini and is made from finely chopped roasted eggplant, finely chopped onions, sunflower oil (explicitly not olive oil[10] [11] because it would make the dish bitter), salt and, optionally, mayonnaise.[12]
In Syria, the dish is often mixed with sheep cheese, which turns it into a creamier dish.[13]
Food writer and historian Gil Marks writes in his book that "Israelis learned to make baba ghanouj from the Arabs".[5] An Israeli variant, ('eggplant salad'), is made with fried or grilled eggplants mixed with mayonnaise, salt, lemon and chopped fried onions.[14] [15] It is usually topped with olive oil when served.