Baba ghanoush (Arabic بابا غنوج bābā ghannūj, also appears as baba ganush, baba ghannouj or baba ghannoug) is a Levantine dish of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings. The Arabic term means pampered papa or coy daddy, perhaps with reference to a member of a royal harem. The Arabic 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. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is popular in the Levant (area covering Israel, Jordan, Lebanon, Palestine and Syria). A similar dish, but with mashed eggplants and without other vegetables, is known as mutabbal (متبل literally spiced) in the Levant but is called baba ghanoush in Egypt. Mutabbal and pita bread In Syria and Lebanon, baba ghanoush is a starter or appetizer. It is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. The Egyptian version, known in the Levant as mutabbal, is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt, and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. In the traditional method, the eggplant is first roasted in an oven for approximately 30 to 90 minutes (depending on the size of the eggplant) until the skin appears almost burnt and the eggplant begins to collapse. The softened flesh is scooped out, squeezed or salted to
Posted on: Mon, 15 Dec 2014 11:04:35 +0000
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