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Baba ghanoush
Levantine dish of cooked eggplant / From Wikipedia, the free encyclopedia
Baba ghanoush (/ˌbɑːbə ɡəˈnuːʃ/ BAH-bə gə-NOOSH, UK also /- ɡæˈnuːʃ/ - gan-OOSH, US also /- ɡəˈnuːʒ/ - gə-NOOZH;[3][4][5][6] Arabic: بابا غنوج, romanized: bābā ġannūj listenⓘ), also spelled baba ganoush or baba ghanouj,[1][3][4][5][6][7] is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.[6][7][8] The eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.[9] 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.[7]
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Alternative names | Baba ganoush, baba ghanouj |
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Course | Appetizer |
Place of origin | Levant[1] |
Associated cuisine | Iraq, Armenia,[2] Syria, Jordan, Israel, Lebanon, Egypt, Tunisia, and Turkey |
Main ingredients | Eggplant, olive oil |
![]() Mutabbal and pita bread | |
Alternative names | Moutabbal, m'tabbal |
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Course | Appetizer |
Place of origin | Levant |
Main ingredients | Eggplant, olive oil |
A very similar dish is mutabbal (Arabic: متبل, lit. 'spiced'), which is sometimes said to be a spicier version of baba ghanoush.