Baba Ganoush

Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is frequently eaten as a dip with pita bread, and is sometimes added to other dishes.It is usually of an earthy light brown color.


Around the world
In some parts of the Levant, baba ghanoush is a starter/appetizer made of aubergine with finely diced onions, tomatoes and other vegetables blended in. It is normally served with a dressing of oil and pomegranate concentrate.Traditionally, 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.Possible seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. Sometimes the tahini is replaced by mayonnaise and the salad is called "סלט חצילים" (aubergine salad).
All over India Baingan Bartha is a similar dish prepared by grilling Indian eggplant over open charcoal flame to impart a smoky flavor to the flesh and then cooked with an assortment of spices, tomatoes, garlic and onions.