"It is somewhat popular in areas heavily influenced by the Middle Eastern diaspora, as in Southeastern Brazil (see Arab Brazilian), and its presence has made eggplant more popular in almost all countries, although it was first introduced by either Iberians or West African slaves."
"In Romania, the eggplant spread is called "Salată de vinete" (eggplant salad). The eggplants are prepared and cooked the same as above (roasted over open-flame fire or oven). Then they are peeled, drained very well, and chopped with tocator de vinete, a special wide-blade wooden knife, which resembles a small meat cleaver. It is said that the eggplant is not to touch metal in the process; however, with the convenience of food processors for chopping and mixing, people nowadays stray from the old ways. After finely chopping the eggplants into a paste, seasonings are added and everything mixed together: salt, ground black pepper, (olive) oil, and traditionally, finely chopped (or grated) onion."
"A variant is replacing the onion with garlic "mujdei de usturoi". It is served (spread) on a slice of bread. Traditionally, the chopped onion is served separately and mixed at the table by each guest. The light color of the spread and the absence of seeds are most appreciated."
"In Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. It is made of aubergine blended with finely diced onions, tomatoes, and other vegetables. It is made of roasted, peeled, and mashed aubergine, blended with tahini, garlic, salt, white vinegar and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of oil and pomegranate concentrate. A similar dish is known as mutabbal in the Levant."
"In the traditional method, the eggplant is first roasted in an oven for approximately 30 to 90 minutes (depending on the size of the eggplant) until the skin appears almost burnt and the eggplant begins to collapse. The softened flesh is scooped out, squeezed or salted to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil."
|Baba Ganoush Recipe|
4 tablespoons sesame tahini
3 tablespoons lemon juice
3-4 cloves of garlic
4 tablespoons extra virgin olive oil
|Optional Ingredients After Preparing The Baba Ganoush|
Extra virgin olive oil
Wash the eggplant. Preheat the oven to 375 degrees F. Poke the eggplant all over with a fork. Place eggplant on foil. Bake whole eggplant until well done (around a half an hour). You want the eggplant to be soft. Peel off the skin of the eggplant. Put all of the ingredients listed above with the eggplant in the food processor. Cool and stir.
Text Credits: Wikipedia wikiHOW
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