Let's get our minds around the smoky smooth aubergine delight - a love of many of our customers and a favourite of global cuisine alike.
The American Heritage Dictionary of the English Language (5th ed.) records it as “baba ghanouj,” or “baba ghannouj,” or “baba ganoosh.”
And Merriam-Webster’s Collegiate Dictionary (11th ed.) has it as “baba ghanoush” or “baba ghanouj.” And the go to here at Olive Envy… 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.
As for the names’ origin, 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 was named “perhaps with reference to its supposed invention by a member of a royal harem.” So the pampered daddy in question may have been a sultan!
OR, if you believe the Syrian version of the recipe, there was a caring daughter who mashed all the food she cooked for her elderly toothless father, or baba. (as he was unable to chew.) One of the vegetables she mashed was eggplant, with the addition of olive oil, lemon juice, and tahini, giving birth to our modern day baba ganoush recipe!
Come and try our own blend - Smoky Eggplant Baba Ganoush. Try as a dip on an antipasto platter or spread on a pita bread. Ahh...that smoky flavour.
See you at the markets 💃
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