| Baba
Ghanoush or Baba-Ganouj, babaganuş, patlıcan salatası
(Turkish), melitzanosalata (Greek μελιτζανοσαλάτα)
, mutabal (Armenian language), salata de vinete (Romanian), Olla
(Marathi) is a kind of popular Middle Eastern dish made primarily
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.
Baba
Ganoush Recipes
Baba ghanoush is usually eaten as a dip with pita bread, and is
sometimes added to other dishes. It is usually of an earthy light
brown color.
How
to make Baba Ganoush
Around the world
In some parts of the Levant, baba ghanoush is a sort of starter
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 garlic and spices and topped
with olive oil. A variation of this dish includes tahini and is
simply called mtabal.
In Egypt, baba ghanoush is a paste made of grilled and mashed aubergine
and tahini, a paste made from sesame seeds.
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.
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