Baba ghanoush

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Baba ghanouj
Baba ganoush closeup.jpg
Course Appetizer
Place of origin Levant
Associated national cuisine Armenia, Egypt, Iraq, Israel, Jordan, Lebanon, Palestine, Syria and Turkey
Main ingredients Eggplant, olive oil
Cookbook: Baba ghanouj  Media: Baba ghanouj

Baba ghanouj[1] (Arabic: بابا غنوجbābā ghannūj, also appears as baba ganoush[2] or baba ghanouj[3]) is a Levantine dish of cooked eggplant mixed with tahina (made from sesame seeds), olive oil, and various seasonings.[1][3] The Arabic bābā means "father", while ghannūj could be a personal name.[2] The word combination is also interpreted as "father of coquetry" or "indulged/pampered daddy".[3]

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.[4][page needed] It is a typical meze (starter), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes.[3]

Baba ganoush and pita.jpg
Mutabbal and pita bread
Course Appetizer
Place of origin Middle East
Main ingredients Eggplant, olive oil
Cookbook: Mutabbal  Media: Mutabbal


A variety of this dish is commonly known as patlıcan salatası ("eggplant salad") in Turkey.[5] 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 abugannuş or abugannuc.

In Israel, it is also known as salat ḥatzilim, although a variation with that name made with mayonnaise instead of tahina is also widely available.[6]

See also[edit]


  1. ^ a b "Baba ghanoush". Merriam-Webster Dictionary. 
  2. ^ a b "Baba ganoush". Oxfort English Dictionary. 
  3. ^ a b c d Gil Marks (2010). "Baba Ghanouj". Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. 
  4. ^ Khayat, Marie Karam; Keatinge, Margaret Clark. Food from the Arab World, Khayats, Beirut, Lebanon.
  5. ^ Nicolas Trépanier (30 November 2014). Foodways and Daily Life in Medieval Anatolia: A New Social History. University of Texas Press. pp. 129–. ISBN 978-0-292-75929-9. 
  6. ^ Levy, F. Feast from the Mideast (2003) p.41.