Baba Ganoush Recipe

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.


1. Eggplants
2. Garlic
3. Mayonnaise
4. Pepper
5. Salt
6. Greens and tomatoes (optional)

Baba Ganoush

Wrap the eggplant into the foil.

Baba Ganoush style

And bake eggplant in the oven at 350 for 30 minutes.

Baked baba ganoush

Then remove the eggplant and wait until the eggplant cools down.

Jewish baba ganoush

Pell the eggplant.

Arabic baba ganoush

And chop into small pieces and add a little salt to taste.

Eggplant with baba ganoush

Shred the garlic on the small grater.

Eggplant with garlic

Add the 2 tablespoons of mayonnaise and garlic to the eggplant and mix all.

Eggplant with mayonnaise

Decorated the dish with greens and cherry-tomatoes.

Fast baba ganoush

Enjoy the Baba Ganoush Recipe!
Bonn Appetit!


Author: Mariia R.

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