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Baba Ghannouj is a traditional Levantine dish made of roasted eggplant, tahini, olive oil, and garlic. The dish is popular in Egypt, Lebanon, Syria, and Israel.
Baba Ghannouj recipes are believed to date back to the 13th century. The dish is thought to have originated in Egypt, where it was made with grilled eggplant, garlic, tahini, and lemon juice. The dish spread to Lebanon and Syria, where it became a popular meze, or appetizer.
Baba Ghannouj is traditionally made by roasting an eggplant over an open flame until the skin is blackened and the flesh is soft. The eggplant is then peeled and mashed with tahini, olive oil, garlic, and lemon juice. The mixture is typically served with pita bread or crackers.
When making baba ghannouj, it is important to use high-quality, ripe aubergines as they will provide the best flavor and texture. It is also important to keep in mind that the aubergines should be charred, not burned, when roasting them. When blending the ingredients, use a food processor or blender to ensure a smooth and creamy consistency. Finally, be sure to season the baba ghannouj with salt and pepper to taste, as well as a generous amount of lemon juice to add a refreshing citrus flavor.
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