Baba ghanoush
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Baba ghanoush (Arabic بابا غنوج bābā ġanūj) is a popular Levantine dish of eggplant (aubergine) mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.[1] It is frequently eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.
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[edit] Around the world
In some parts of the Levant, baba ghanoush is a starter/appetizer made of aubergine with finely diced onions, tomatoes and other vegetables blended in. It is normally served with a dressing of oil and pomegranate concentrate. In Lebanon in particular, it is made of roasted, peeled and mashed aubergine, blended with tahina, garlic, salt and lemon juice and topped with olive oil. Cumin and chili powder can be added. A similar dish is known as mutabbal in the Levant. Traditionally, the eggplant is first roasted in an oven for approximately 30 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Possible 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.[2]
In Israel, the most common version is made from mashed grilled aubergines with tahini and spices. Sometimes the tahini is replaced by mayonnaise,[3] and the salad is called "aubergine salad" (Hebrew סלט חצילים).
The Indian cuisine Baingan Bartha dish is similar to baba ghanoush. It is prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh, which is then cooked with an assortment of spices, tomatoes, garlic and onions. It is commonly served with breads like Paratha, Roti, Naan, etc.
It is also known and loved in Turkey and it is called Baba Gannuş (literally: Father Gannush)
It is also known and loved in Greece and it is called μελιτζανοσαλάτα (melitzanosalata, lit. "eggplant salad").
In West India, yogurt and chopped onion are added to roasted eggplant along with various seasonings. The dish, typically served as a side, is called Bharit.
[edit] See also
- Eggplant salads and appetizers - an overview of eggplant salads and appetizers all around the world
- Arabic salad
[edit] References
- ^ Khayat, Marie Karam and Keatinge, Margaret Clark - Food from the Arab World, Khayats, Beirut, Lebanon.
- ^ The Cooking of the Middle-East (Foods of the World). (1969). Time-Life Books.
- ^ Krapfman, Bossie. (June 2003). "Call it Baba Gnoosh or Salad Chetzelem". The Jewish Magazine. Accessed Jan. 9, 2009.
- David, Elizabeth. (1950). A Book of Mediterranean Food. Alfred A. Knopf. ISBN 0-394-49153-X.
[edit] External links
- A recipe for Lebanese Baba ghanouj - a roasted eggplant & tahini dip
