Baba ghanoush
| Alternative names | Baba ganoush, baba ghanouj |
|---|---|
| Course | Appetizer |
| Place of origin | Levant |
| Associated cuisine | Iraq, Armenia, Syria, Jordan, Israel, Lebanon, Palestine, Greece, Egypt, Tunisia, and Turkey |
| Main ingredients | Eggplant, olive oil |
Mutabbal and pita bread | |
| Alternative names | Moutabbal, m'tabbal |
|---|---|
| Course | Appetizer |
| Place of origin | Levant |
| Main ingredients | Eggplant, olive oil |
Baba ghanoush (/ˌbɑːbə ɡəˈnuːʃ/ BAH-bə gə-NOOSH, UK also /- ɡæˈnuːʃ/ - gan-OOSH, US also /- ɡəˈnuːʒ/ - gə-NOOZH; Arabic: بابا غنوج, romanized: bābā ġannūj ⓘ), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. 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. 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.