Baba Ghanoush

Appears in

Oxford Encyclopedia of Food and Drink in America

Published 2004

About

One of the most prolific accompaniments in the Mezze arsenal, this smoky eggplant dip represents several Middle Eastern cultures in one dish. Baba ghanoush was translated into English by Miriam Al Hashimi in her book Traditional Arab Cooking as “my father who is spoiled like a child by his mother.”

This eggplant dip is comprised of fire-roasted eggplants that have been halved, seasoned, and brushed with oil before being placed on a roasting pan in a preheated oven or directly on a flame-broiled grill. If the smokiness is too overwhelming, a dollop of plain yogurt can help. Tahini is added to thin out the mixture.

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