Baba Ghanouj – Smoky, Lebanese Eggplant & Tahini Dip
I’m back from a lovely, relaxing holiday in Antigua where I sunned my self brown and drank rum punch galore. I’ve got some gorgeous pictures I can’t wait to share with all of you in my next post. Antigua is so picturesque and I can’t wait to return. Holidays are great for rejuvenating the mind and inspiring all kinds of creativity and ideas. I love it when I find inspiration on Holiday. I think it’s a good sign that I relaxed the mind and soul. Don’t you think?
It didn’t take long though until I was back in the real world. It’s been extremely hectic on my return with all the FBC organising. It looks as though the sun will be out for the weekend in our neck of the woods and that should help make it an awesome FBC weekend!
Baba Ghanouj is one of the infamous Middle-Eastern mezza dips almost everyone is familiar with. Baba means “father” in Arabic and ghanouj refers to any of the following; soft. wanting affection and or cuddly. According to Clifford Wright, scholar and author of A Mediterranean Feast, baba could refer to the important place of eggplant as the “father of vegetables,” and ghanouj could be in reference to the fact that anyone who should be lucky to taste it will be spoilt by it’s smooth, creamy goodness.
Baba Ghanouj, like many Middle-Eastern dishes, can be found in many variations depending on region. In Palestine, for example, the same dish can be referred to as mutabbal. Do you know more about the difference between baba ghanouj and muttabal? Would love to hear your thoughts.