BABA GHANOUJ TRAYS & SIDES
Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug[1] (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.[2] 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.[1]
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 dicedonions, tomatoes, 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 mutabbalin 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.[3]
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