Baba ghanoush

Baba ghanoush (UK: /ˌbɑːbə ɡæˈnʃ/, US: /- ɡəˈnʃ, - ɡəˈnʒ/;[3][4][5] Arabic: بابا غنوج‎, romanizedbābā ġannūj), also spelled baba ganoush or baba ghanouj,[3][4][5][1] is a Levantine appetizer of mashed cooked eggplant mixed with tahini (made from sesame seeds), olive oil, possibly lemon juice, and various seasonings.[5][1] Traditionally, mutabbal is the condiment aforedescribed and baba ghanoush is more like a salad dip made with pomegranate molasses (or pomegranate seeds) and olive oil, and often without tahini. It may be mixed with onions, tomatoes, or other vegetables.

Baba ghanoush
Baba ganoush closeup.jpg
Place of originLebanon[1]
Associated national cuisineIraq, Armenia,[2] Israel, Jordan, Lebanon, Palestine, Syria, Egypt, and Turkey
Main ingredientsEggplant, olive oil
Baba ganoush and pita.jpg
Moutabbal (or M'tabbal) and pita bread
Place of originLevant
Main ingredientsEggplant, olive oil

The traditional 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.[6][page needed] It is a typical meze ('starter') of the regional cuisine, often eaten as a dip with pita bread, and is sometimes added to other dishes.[1][example needed]


The bābā is an Arabic word that means 'father' and is also a term of endearment, while ġannūj could be a personal name.[4] The word combination is also interpreted as "father of coquetry" or "indulged/pampered/flirtatious daddy" or "spoiled old daddy".[3][1][7] It is not certain whether the word bābā refers to the eggplant, or to an actual person indulged by the dish.[8]


Persian Gulf versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin;[7] those more traditional versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.[9]

In Israel, it is also known as salat ḥatzilim. Unlike baba ghanoush, it is made with fried or grilled eggplants mixed with mayonnaise, salt, lemon and chopped fried onions. [10]

See alsoEdit


  1. ^ a b c d e Gil Marks (2010). "Baba Ghanouj". Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 9780544186316.
  2. ^ "Baba Ghanoush". Retrieved May 19, 2020.
  3. ^ a b c "baba ghanouj". The American Heritage Dictionary of the English Language (5th ed.). Boston: Houghton Mifflin Harcourt. Retrieved 25 April 2019.
  4. ^ a b c "baba ghanouj" (US) and "baba ganoush". Oxford Dictionaries UK Dictionary. Oxford University Press. Retrieved 25 April 2019.
  5. ^ a b c "baba ghanoush". Merriam-Webster Dictionary. Retrieved 25 April 2019.
  6. ^ Khayat, Marie Karam; Keatinge, Margaret Clark. Food from the Arab World, Khayats, Beirut, Lebanon.
  7. ^ a b Salloum, Habeeb (2012-02-28). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 9781462905249.
  8. ^ Marks, Gil (2010-11-17). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. ISBN 978-0544186316.
  9. ^ "Baba Ganoush: Quintessentially Levantine". Your Middle East. 2013-01-07. Retrieved 2019-07-29.
  10. ^ Levy, F. Feast from the Mideast (2003) p.41.