Baba ghanoush

Baba ghanoush (Template:IPAc-en Template:Respell, Template:IPAc-en Template:Respell, Template:IPAc-en Template:Respell;<ref name="OED1">Template:Cite OED</ref><ref name="AHD">Template:Cite American Heritage Dictionary</ref><ref name="OED2">"baba ghanouj" (US) and Template:Cite dictionary</ref><ref name="Webster">Template:Cite Merriam-Webster</ref> Template:Langx Template:Pronunciation), also spelled baba ganoush or baba ghanouj,<ref name="Britannica"/><ref name="OED1"/><ref name="AHD"/><ref name="OED2"/><ref name="Webster"/><ref name="Marks">Template:Cite encyclopedia</ref> is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.<ref name="Webster"/><ref name="Marks"/><ref>Template:Cite book</ref> The eggplant is traditionally roasted, baked or broiled over an open flame before peeling so that the pulp is soft and has a smoky taste.<ref>Template:Cite book</ref> It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.<ref name="Marks" />

A very similar dish is mutabbal (Template:Langx); mutabbal is sometimes referred to as baba ghanouj,<ref>Template:Cite news</ref><ref name="assil">Template:Cite web</ref> however, "mutabbal" refers to a dish made with mashed, grilled vegetables and tahini,<ref name="assil" /><ref name="ottolenghi">Template:Cite web</ref><ref name="muscat">Template:Cite news</ref> and can be made with vegetables other than eggplant, such as zucchini.<ref>Template:Cite web</ref> Whereas baba ghanouj does not necessarily have tahini, and is more like a salad.<ref name="assil" /><ref name="ottolenghi"/><ref name="muscat" />

Etymology

The word Template:Transliteration in Arabic is a term of endearment for 'father', while Template:Transliteration could be a personal name.<ref name="OED2" /> The word combination is also interpreted as 'father of coquetry' or 'indulged/pampered/flirtatious daddy' or 'spoiled old daddy'.<ref name="AHD"/><ref name="Marks" /><ref name="Habeeb">Template:Cite book</ref> However, it is not certain whether the word Template:Transliteration refers to an actual person indulged by the dish or to the eggplant (Template:Transliteration or Template:Transliteration in Arabic).<ref name="Marks" />

Varieties

Dishes consisting of mashed eggplant are common in cuisines from West Africa to Russia.<ref name="Marks" />

Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin;<ref name="Habeeb" /> those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.<ref>Template:Cite web</ref>

In Syria, the dish is often mixed with sheep cheese, making it creamier.<ref>Template:Cite web</ref>

In Turkey, the dish is known as Template:Lang or Template:Lang. While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same.Template:Citation needed

In Armenia, the dish is known as Template:Transliteration. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; most Armenians also add cumin.Template:Citation needed

in Greece, a similar dish is known as Μελιτζανοσαλάτα (melitzanosalata; literally translating to eggplant salad). However, the dish does not contain tahini, instead just containing the eggplant itself (hence the name), some olive oil and lemon juice, and spices like garlic and onion, with occasional spices like garlic and pepper flakes.<ref>Template:Cite web</ref><ref>Template:Cite web</ref> The dish is extremely popular during the 40-day Lenten fast as it provides a non-animal-based alternative to dips like tzatziki during the fast. This is due to Greece being a very religious Orthodox Christian country.

In Romania, a similar dish is known as Template:Lang ('eggplant salad'). Like the Greek dish of Melitzanosalata, it lacks tahini and is made from finely chopped roasted eggplant, finely chopped onions, sunflower oil (explicitly not olive oil<ref name="Marin">Template:Cite book</ref><ref name="Jurcovan">Template:Cite book</ref> because it would make the dish bitter), salt and, optionally, mayonnaise.<ref name="Hansen">Template:Cite book</ref>

The dish became part of Israeli cuisine during the 1949-1959 period of austerity in Israel when it was adopted from the cuisines of neighboring Arab countries. It was used as a meat substitute and remained popular after the economic crisis ended. It was commonly used for snacks or to serve to unexpected guests, eventually becoming a "cultural icon," according to food writer and historian Gil Marks.<ref name="Marks"/>

See also

• List of dips
• Eggplant salads and appetizers, an overview of similar dishes prepared around the world
• List of Arab salads
• List of eggplant dishes
• List of hors d'oeuvre
• List of Middle Eastern dishes

Bibliography

• Template:Cite book
• Template:Cite book
• Template:Cite book