March 24, 2010 | |

How to make the Perfect Baba Ghanoush

The simple yet elegantly delicious Baba Ghanoush is a great favourite on any meze (appetiser) circuit. Served most often as a snack or a dip in restaurants or with cocktails, Baba Ghanoush is a vegetarian dish that is luscious and enticing enough to add to your list of comfort foods. The exact origins are sketchy, yet Baba Ghanoush seems to pop in cuisines as diverse as Turkish, Greek, Armenian, Egyptian, Romanian, and even Russian. We, of course, know it best as a Middle Eastern speciality coming from the geographical area historically known as the Levant. Bordering the eastern Mediterranean, this region is today the home of the nations of Lebanon, Syria and Israel. Baba Ghanoush, Baba Ganouj (Egypt), Blagadoush (Ethiopia), Babaganus (Turkish), Melitzanosalata (Greek), Mutabal (Armenia), Baklazhannaya Ikra (Russian) or quite simply, roasted eggplant (aubergine) salad is the perfect starter, pâté or dip that will compliment almost any meal. Read More.

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