Baba ghanoush is a Levantine dish of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings. The Arabic term means "pampered papa" or "coy daddy", perhaps with reference to a member of a royal harem.
The Arabic preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is popular in the Levant.
A similar dish, but with mashed eggplants and without other vegetables, is known as mutabbal in the Levant but is called baba ghanoush in Egypt.
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