Ghannouj
Ghannouj is a Levantine dish of roasted eggplant, tahini, olive oil, lemon juice, garlic and salt. It is popular in Egypt, Syria, Lebanon, Palestine and Jordan.
The dish is usually served as a dip with pita bread, but can also be used as a sauce for grilled meats or vegetables.
The word ghannouj comes from the Arabic word meaning "to grind" or "to pound". It is thought that the dish originated in Egypt, where eggplants were first cultivated.
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Recipes
Baba Ghannouj
- salt
- eggplant
- parsley
- lemon juice
- tahini
- garlic
Baba Ghannouj (Mashed Eggplant Dip)
- salt
- mint
- lemon juice
- olive oil
- pomegranate seed
- yogurt
- garlic
- eggplant
- tahini
White Chocolate Baba Ghannouj
- salt
- pomegranate seed
- lemon juice
- tahini
- pita bread
- cumin
- paprika
- parsley
- white chocolate
- eggplant
- garlic
Smoky Baba Ghannouj with Oil-Cured Black Olives
- aleppo pepper
- cumin seed
- olive oil
- oil cured niçoise olife
- black pepper
- radish
- garlic
- kohlrabi
- cayenne pepper
- cinnamon
- lemon juice
- salt
- eggplant
- mayonnaise
Baba Ghannouj with Tahineh
- salt
- black pepper
- lemon juice
- tahineh
- parsley
- hot hungarian
- garlic
- eggplant
- olive oil
Baba Ghannouj
- lemon juice
- salt
- parsley
- garlic
- cumin
- eggplant
- olive oil
Baba Ghannouj (Mashed Eggplant Spread)
- salt
- lemon juice
- tahini
- parsley
- cumin
- paprika
- mayonnaise
- eggplant
- garlic