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Baba ganoush is a Levantine dish of mashed eggplant mixed with tahini, olive oil, lemon juice, and various seasonings. It is popular in the Levant region as well as in other Middle Eastern countries, and has become a staple in many Middle Eastern cuisine.
The dish is thought to have originated in the Levant region, and there are many theories about its exact origins. One theory suggests that it was created by the Arab people who occupied the Levant region during the 7th century. Another theory suggests that it was created by the Ottoman Turks who occupied the Levant region during the 16th century.
Baba ganoush was first mentioned in print in a cookbook from Cairo in the 13th century. The dish gained popularity in the Levant region during the Ottoman era, and it is thought that the dish was introduced to Europe by Ottoman soldiers during the siege of Vienna in the 16th century.
To make a delicious baba ganoush, start by roasting eggplants over an open flame until the skin is charred and the flesh is soft. Let the eggplants cool down before scooping out the flesh and mashing it with a fork or food processor. Add in some tahini, garlic, lemon juice, and a pinch of salt and pepper for flavor. Mix together until you get a creamy paste. Serve the baba ganoush with pita bread or use it as a spread on sandwiches or wraps. For an extra kick of flavor, try adding some cumin, smoked paprika, or fresh herbs. Enjoy!
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