Baba ghanoush

Baba ghanoush (, ,  ;    بابا غنوج ), also spelled baba ganoush or baba ghanouj,     is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil,  lemon juice, various seasonings, and tahini. The eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.

A very similar dish is mutabbal (متبل), which is sometimes said to be a spicier version of baba ghanoush.

Etymology
The word bābā in Arabic is a term of endearment for 'father', while Ġannūj could be a personal name. The word combination is also interpreted as 'father of coquetry' or 'indulged/pampered/flirtatious daddy' or 'spoiled old daddy'. However, it is not certain whether the word bābā refers to an actual person indulged by the dish or to the eggplant (bāḏinjān or bātinjān in Arabic).

Varieties
Eastern Arabian cuisine versions of the dish vary slightly from those of the Levant by spicing it with coriander and cumin; those versions might be minimally spiced and topped with thinly chopped parsley or coriander leaves.

In Turkey, the dish is known as babaganuş or abugannuş. While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same.

In Armenia, the dish is known as mutabal. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also add cumin.

In Romania, a similar dish is known as salată de vinete ('eggplant salad'). It lacks tahini and is made from finely chopped roasted eggplant, finely chopped onions, sunflower oil (explicitly not olive oil because it would make the appetizer bitter), salt and, optionally, mayonnaise.

In Syria, the dish is often mixed with sheep cheese, which turns it into a creamier dish.

Food writer and historian Gil Marks writes in his book that "Israelis learned to make baba ghanouj from the Arabs". An Israeli variant, salat ḥatzilim ('eggplant salad'), is made with fried or grilled eggplants mixed with mayonnaise, salt, lemon and chopped fried onions. It is usually topped with olive oil when served.

Health effects
Baba ghanoush is nutritious, mainly from eggplant, low in calories but high in fiber and antioxidants, good for digestion and fighting free radicals. Heart-healthy fats from tahini and olive oil, plus vitamins and minerals like vitamin C and potassium, support overall health when part of a balanced diet.

Individuals with allergies or sensitivities should be cautious, especially regarding sesame, a common ingredient in baba ghanoush, as sesame allergy is a common food allergy. Moreover, the eggplant's oxalate content may pose risks for those prone to kidney stones, and its solanine content could worsen inflammation in specific individuals.