Baba ghanoush
Encyclopedia
Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug (Arabic
بابا غنوج bābā ghanūj) is a Levantine dish of aubergine
(eggplant) mashed and mixed with virgin olive oil
and various seasonings. A popular 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 usually of an earthy light-brown color. It is popular in the Levant
and Egypt
.
s, tomato
es, and other vegetables. It is made of roasted, peeled, and mashed aubergine, blended with tahini
, garlic
, salt, white vinegar and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of oil and pomegranate
concentrate. A similar dish is known as mutabbal in the Levant. 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 remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. 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.
It is eaten in Turkey
, where a similar meze is called patlıcan salatası (meaning "eggplant salad"). Patlıcan salatası is made with mashed eggplants while baba ghanoush is cut not mashed. The baba ghanoush can be found (with cut eggplants) in southern Turkey, especially in Antalya
. Also as the name Baba means father in Arabic and Turkish (ultimately from Persian), in the regions where Arab population is large, the other word used in Arabic for father, Abu, is sometimes used and therefore it can be known as Abu-Gannoush. And, in Greece
, it is called melitzanosalata (μελιτζανοσαλάτα; "eggplant salad"). In Israel, both the traditional version made with tahina and a variation made with mayonnaise
is widely available. There is also Bulgaria
n eggplant salad/spread called kyopolou
кьополу.
In Palestinian homes, it is made with "wild" eggplants known as "baladi" (from Arabic 'of the earth, indigenous'). It is made with tahini, olive oil, lemon and parsley.
In Pakistani and Indian cuisine
Baingan ka Bhurta
is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. It is commonly served with breads like paratha
, roti
, and naan
.
In Punjab
province of Pakistan
and West India
, tomatoes and chopped onion are added to roasted eggplant along with various seasonings. The dish, typically served with a naan bread or tandoori roti, is called Bharta. Another variant called 'Badenjaan Borani' is served in Afghanistan
and Pakistan
and uses yoghurt and onions.
In Romania
, the eggplant spread is called "Salată de vinete" (eggplant salad). The eggplants are prepared and cooked the same as the above (roasted over open-flame fire or oven). Then they are peeled, drained very well, and chopped with tocator de vinete, a special wide-blade wooden knife which resembles a small meat cleaver. It is said that the eggplant is not to touch metal in the process. However, with the convenience of food processor
s for chopping and mixing, people nowadays stray from the old ways. After finely chopping the eggplants into a paste, seasonings are added and everything mixed together: salt, ground black pepper, (olive) oil, and traditionally, finely chopped (or grated) onion. A variant is replacing the onion with garlic "mujdei de usturoi". It is served (spread) on a slice of bread. Traditionally, the chopped onion is served separately and mixed at the table by each guest. The light color of the spread and the absence of seeds are most appreciated.
It is somewhat popular among the areas heavily influenced by the Middle Eastern diaspora as Southeastern Brazil
(see Arab Brazilian
), and its presence made eggplant more popular in almost all country (although it was first introduced by either the Iberians or the West African slaves).
Arabic language
Arabic is a name applied to the descendants of the Classical Arabic language of the 6th century AD, used most prominently in the Quran, the Islamic Holy Book...
بابا غنوج bābā ghanūj) is a Levantine dish of aubergine
Aubergine
The eggplant, aubergine, melongene, brinjal or guinea squash is a plant of the family Solanaceae and genus Solanum. It bears a fruit of the same name, commonly used in cooking...
(eggplant) mashed and mixed with virgin olive oil
Olive oil
Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
and various seasonings. A popular 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
Khubz
Khubz, khoubz or khobz , an Arabic word for bread, but usually used by non-Arabic speakers to refer to a flatbread that forms a staple of the local diet in Arabic-speaking countries from the Arabian Peninsula to Morocco....
or pita
Pita
Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough...
bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant
Levant
The Levant or ) is the geographic region and culture zone of the "eastern Mediterranean littoral between Anatolia and Egypt" . The Levant includes most of modern Lebanon, Syria, Jordan, Israel, the Palestinian territories, and sometimes parts of Turkey and Iraq, and corresponds roughly to the...
and Egypt
Egypt
Egypt , officially the Arab Republic of Egypt, Arabic: , is a country mainly in North Africa, with the Sinai Peninsula forming a land bridge in Southwest Asia. Egypt is thus a transcontinental country, and a major power in Africa, the Mediterranean Basin, the Middle East and the Muslim world...
.
Around the world
In Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. It is made of aubergine blended with finely diced onionOnion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s, tomato
Tomato
The word "tomato" may refer to the plant or the edible, typically red, fruit which it bears. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler...
es, and other vegetables. It is made of roasted, peeled, and mashed aubergine, blended with tahini
Tahini
Tahini or sesame paste , is a paste of ground sesame seeds used in cooking. North African, Greek and West Asian tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds. The Arabic word tahin simply means flour.Tahini is a major component of hummus and...
, garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
, salt, white vinegar and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of oil and pomegranate
Pomegranate
The pomegranate , Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between five and eight meters tall.Native to the area of modern day Iran, the pomegranate has been cultivated in the Caucasus since ancient times. From there it spread to Asian areas such as the Caucasus as...
concentrate. A similar dish is known as mutabbal in the Levant. 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 remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint
Mentha
Mentha is a genus of flowering plants in the family Lamiaceae . The species are not clearly distinct and estimates of the number of species varies from 13 to 18. Hybridization between some of the species occurs naturally...
, and parsley
Parsley
Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.
It is eaten in Turkey
Turkey
Turkey , known officially as the Republic of Turkey , is a Eurasian country located in Western Asia and in East Thrace in Southeastern Europe...
, where a similar meze is called patlıcan salatası (meaning "eggplant salad"). Patlıcan salatası is made with mashed eggplants while baba ghanoush is cut not mashed. The baba ghanoush can be found (with cut eggplants) in southern Turkey, especially in Antalya
Antalya
Antalya is a city on the Mediterranean coast of southwestern Turkey. With a population 1,001,318 as of 2010. It is the eighth most populous city in Turkey and country's biggest international sea resort.- History :...
. Also as the name Baba means father in Arabic and Turkish (ultimately from Persian), in the regions where Arab population is large, the other word used in Arabic for father, Abu, is sometimes used and therefore it can be known as Abu-Gannoush. And, in Greece
Greece
Greece , officially the Hellenic Republic , and historically Hellas or the Republic of Greece in English, is a country in southeastern Europe....
, it is called melitzanosalata (μελιτζανοσαλάτα; "eggplant salad"). In Israel, both the traditional version made with tahina and a variation made with mayonnaise
Mayonnaise
Mayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...
is widely available. There is also Bulgaria
Bulgaria
Bulgaria , officially the Republic of Bulgaria , is a parliamentary democracy within a unitary constitutional republic in Southeast Europe. The country borders Romania to the north, Serbia and Macedonia to the west, Greece and Turkey to the south, as well as the Black Sea to the east...
n eggplant salad/spread called kyopolou
Kyopolou
Kyopoolu is a popular Turkish and Bulgarian relish made principally from roasted eggplants and garlic. Sometimes red bell peppers can also be added. Kyopolou can be consumed as a bread spread, a condiment, or as a salad....
кьополу.
In Palestinian homes, it is made with "wild" eggplants known as "baladi" (from Arabic 'of the earth, indigenous'). It is made with tahini, olive oil, lemon and parsley.
In Pakistani and Indian cuisine
Indian cuisine
Indian cuisine consists of thousands of regional cuisines which date back thousands of years. The dishes of India are characterised by the extensive use of various Indian spices, herbs, vegetables and fruit. Indian cuisine is also known for the widespread practice of vegetarianism in Indian society...
Baingan ka Bhurta
Baingan Bartha
Baingan Bartha or Baingan ka Bhurta is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta made from eggplant , which is grilled over charcoal or direct fire to impart a smoky flavour to the flesh of the eggplant and then cooked with spices and vegetables.-Overview:It is popular...
is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. It is commonly served with breads like paratha
Paratha
A paratha/parantha/parauntha is an Indian flat-bread that originated in the Indian subcontinent. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough...
, roti
Roti
Roti is generally a South Asian bread made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It is also consumed in parts of the Southern Caribbean, particularly in Guyana, Suriname, Trinidad and...
, and naan
Naan
Naan is a leavened, oven-baked flatbread. It is typical of and popular in South and Central Asia, in Iran, and in South Asian restaurants abroad. Influenced by the large influx of South Asian labour, naan has also become popular in Saudi Arabia and other Persian Gulf states.Originally, naan is a...
.
In Punjab
Punjab (Pakistan)
Punjab is the most populous province of Pakistan, with approximately 45% of the country's total population. Forming most of the Punjab region, the province is bordered by Kashmir to the north-east, the Indian states of Punjab and Rajasthan to the east, the Pakistani province of Sindh to the...
province of Pakistan
Pakistan
Pakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
and West India
West India
West India or the Western region of India consists of the states of Goa, Gujarat and Maharashtra, along with the Union Territories of Daman and Diu and Dadra and Nagar Haveli. It is highly industrialized, with a large urban population. Most of Western India was part of the Maratha Empire before...
, tomatoes and chopped onion are added to roasted eggplant along with various seasonings. The dish, typically served with a naan bread or tandoori roti, is called Bharta. Another variant called 'Badenjaan Borani' is served in Afghanistan
Afghanistan
Afghanistan , officially the Islamic Republic of Afghanistan, is a landlocked country located in the centre of Asia, forming South Asia, Central Asia and the Middle East. With a population of about 29 million, it has an area of , making it the 42nd most populous and 41st largest nation in the world...
and Pakistan
Pakistan
Pakistan , officially the Islamic Republic of Pakistan is a sovereign state in South Asia. It has a coastline along the Arabian Sea and the Gulf of Oman in the south and is bordered by Afghanistan and Iran in the west, India in the east and China in the far northeast. In the north, Tajikistan...
and uses yoghurt and onions.
In Romania
Romanian cuisine
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character...
, the eggplant spread is called "Salată de vinete" (eggplant salad). The eggplants are prepared and cooked the same as the above (roasted over open-flame fire or oven). Then they are peeled, drained very well, and chopped with tocator de vinete, a special wide-blade wooden knife which resembles a small meat cleaver. It is said that the eggplant is not to touch metal in the process. However, with the convenience of food processor
Food processor
A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".Food processors are...
s for chopping and mixing, people nowadays stray from the old ways. After finely chopping the eggplants into a paste, seasonings are added and everything mixed together: salt, ground black pepper, (olive) oil, and traditionally, finely chopped (or grated) onion. A variant is replacing the onion with garlic "mujdei de usturoi". It is served (spread) on a slice of bread. Traditionally, the chopped onion is served separately and mixed at the table by each guest. The light color of the spread and the absence of seeds are most appreciated.
It is somewhat popular among the areas heavily influenced by the Middle Eastern diaspora as Southeastern Brazil
Southeast Region, Brazil
The Southeast Region of Brazil is composed by the states of Espírito Santo, Minas Gerais, Rio de Janeiro and São Paulo. It is the richest region of the country, responsible for approximately 60% of the Brazilian GDP. São Paulo, Rio de Janeiro and Minas Gerais are three richest states of Brazil,...
(see Arab Brazilian
Arab Brazilian
An Arab Brazilian is a Brazilian citizen born in an Arabic country, or a Brazilian-born person of Arab descent, who is aware of such ancestry and remains connected, in some degree, to Arabic culture.- Immigration to Brazil :...
), and its presence made eggplant more popular in almost all country (although it was first introduced by either the Iberians or the West African slaves).
See also
- Eggplant salads and appetizersEggplant salads and appetizersMany cuisines feature eggplant salads and appetizers.-Mediterranean/Middle East:Baba ghanoush is a popular Levantine dish of eggplant 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...
– an overview of eggplant salads and appetizers all around the world - Arab salad