Baba ghanoush
Levantine dish of cooked eggplant / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Baba ghanoush?
Summarize this article for a 10 year old
Baba ghanoush (UK: /ˌbɑːbə ɡæˈnuːʃ/, US: /- ɡəˈnuːʃ, - ɡəˈnuːʒ/;[3][4][5] Arabic: بابا غنوج, romanized: bābā ġannūj listenⓘ), also spelled baba ganoush or baba ghanouj,[3][4][5][6] is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini.[5][6][7] The eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.[8] 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.[6]
Course | Appetizer |
---|---|
Place of origin | Levant[1] |
Associated cuisine | Iraq, Armenia,[2] Syria, Jordan, Israel, Palestine, Lebanon, Egypt, Libya, and Turkey |
Main ingredients | Eggplant, olive oil |
A very similar dish is mutabbal (Arabic: متبل lit. 'spiced'). Mutabbal is sometimes said to be a spicier version of baba ghanoush.