Baba ghanoush (Arabic: ???? ????? b?b? ghann?j, also appears as baba ganoush or baba ghanouj) is a Levantine dish of mashed cooked eggplant mixed with tahina (made from sesame seeds), olive oil, and various seasonings. The Arabic b?b? means "father", while ghann?j could be a personal name. The word combination is also interpreted as "father of coquetry" or "indulged/pampered daddy".
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), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes.
Video Baba ghanoush
Varieties
A variety of this dish is commonly known as patl?can salatas? ("eggplant salad") in Turkey. It is typically made with mashed eggplant, although varieties with cut eggplant can be found in southern Turkey, especially in Hatay, Mersin, and Adana provinces. In regions with Arab-speaking populations, it is also known as abugannu? or abugannuc.
In Israel, it is also known as salat ?atzilim, although a variation with that name made with mayonnaise instead of tahina is also widely available.
Maps Baba ghanoush
See also
- Baingan bharta -- Indian smoked eggplant dish which is similar to Baba ghanoush
- List of dips
- Eggplant salads and appetizers
- List of eggplant dishes
- List of hors d'oeuvre
References
Bibliography
- David, Elizabeth (1950). A Book of Mediterranean Food. Alfred A. Knopf. ISBN 0-394-49153-X.
- Levy, F. (2003). Feast from the Mideast. Harper Collins. ISBN 0-06-009361-7.
- Trépanier, Nicolas (30 November 2014). Foodways and Daily Life in Medieval Anatolia: A New Social History. University of Texas Press. ISBN 978-0-292-75929-9.
Source of article : Wikipedia
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