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Ghanoush is a Levantine dish of roasted eggplant, tahini, olive oil, and garlic. It is popular in the Middle East and North Africa as a dip or spread.
The dish is believed to have originated in Egypt, where it is known as baladi or bayaldi. It is traditionally made with charcoal-roasted eggplant, which gives it a smoky flavor.
The word "ghanoush" is of Arabic origin, and it is thought to be a corruption of the Persian word for eggplant, badingan.
When making ghanoush, it is important to use the freshest ingredients you can find. For the best flavor, select the ripest eggplants possible. If the eggplants are too bitter, you can peel them before roasting them in the oven. Roast until the eggplants are soft, then remove from the oven and let cool. Once cooled, the eggplant can be peeled and mashed or blended with tahini, garlic, lemon juice, and salt. Finally, season with cumin, paprika, and olive oil to taste. Enjoy your delicious ghanoush!
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