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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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