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Syrian style
Baba Ghanoush |
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Baba Ghanoush, Baba Ghannouj or Baba Ghannoug
is an Arab dish of eggplant (aubergine) mashed and mixed with various
seasonings. |
It is made of eggplant with finely
diced onions, tomatoes, and other vegetables blended in. It is normally served
with a dressing of oil and pomegranate concentrate. It is made of roasted,
peeled, and mashed eggplant, blended with tahini, garlic, salt, and lemon juice
and topped with olive oil. Cumin and chili powder can be added.
In the traditional method, the eggplant is first roasted in
an oven for approximately 30 minutes. The softened flesh is scooped out,
squeezed 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.
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.
In some parts of the Levant, baba ghanoush is a starter or appetizer; in Egypt
it is mostly served as a side-dish or salad.
