The Oxford English Dictionary defines “baba ganoush” as “a Middle Eastern (originally Lebanese) dish of puréed roasted aubergine, garlic, and tahini.” Often other ingredients are added, like mint, onions, and various spices. Now for the name. It comes from the Arabic phrase baba gannuj, in which baba can mean father or daddy (or an endearment), and gannuj can mean coquettish or pampered. The dish, the OED says, was named “perhaps with reference to its supposed invention by a member of a royal harem.” So the pampered daddy may have been a sultan. Oxford’s first citation for the use of the term in English is from Scudder Middleton’s book Dining, Wining, and Dancing in New York (1938) Source: Grammarphobia.
6. Greens and tomatoes (optional)
Wrap the eggplant into the foil.
And bake eggplant in the oven at 350 for 30 minutes.
Then remove the eggplant and wait until the eggplant cools down.
Pell the eggplant.
And chop into small pieces and add a little salt to taste.
Shred the garlic on the small grater.
Add the 2 tablespoons of mayonnaise and garlic to the eggplant and mix all.
Decorated the dish with greens and cherry-tomatoes.
Enjoy the Baba Ganoush Recipe!