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(詳細はArabic بابا غنوج ''bābā ghannūj'', also appears as ''baba ganush'', ''baba ghanouj'' or ''baba ghanoug''〔(Egyptian Cuisine and Recipes )〕) is a Levantine dish of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings. The Arabic term means "pampered papa" or "coy daddy", perhaps with reference to a member of a royal harem.〔Oxford English Dictionary〕 The Arabic preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.〔Khayat, Marie Karam; Keatinge, Margaret Clark. ''Food from the Arab World'', Khayats, Beirut, Lebanon.〕 It is a typical meze (starter), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is popular in the Levant (area covering Israel, Jordan, Lebanon, Palestine and Syria) as well as in Armenia.〔 A similar dish, but with mashed eggplants and without other vegetables, is known as mutabbal (متبل literally 'spiced') in the Levant and in Armenia but is called baba ghanoush in Egypt. ==Varieties== In Jordan , Syria, Palestine and Lebanon, baba ghanoush is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. The Egyptian version, known in the Levant as mutabbal, is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt, and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. In the traditional method, the eggplant is first roasted in an oven for approximately 30 to 90 minutes (depending on the size of the eggplant) until the skin appears almost burnt and the eggplant begins to collapse. The softened flesh is scooped out, squeezed or salted to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.〔''The Cooking of the Middle-East'', ''Foods of the World'', Time-Life Books, 1969.〕 A variety of this dish is commonly known as ''patlıcan salatası'' ("eggplant salad") in Turkey. It is typically made with mashed eggplants, although varieties with cut eggplants can be found in southern Turkey, especially in Antakya. In regions with Arab-speaking populations it is also known as ''abugannuş'' or ''abugannuc''. In Israel, the traditional version called ''salat ḥatzilim'' is made with grilled and mashed eggplants, tahina, olive oil, lemon, garlic and parsley. A variation made with mayonnaise instead of tahini, called ''salat ḥatzilim b'mayonnaise'', is also widely available.〔Levy, F. ''Feast from the Mideast'', Harper Collins (2003) ISBN 0-06-009361-7, p.41.〕 Israelis traditionally use "wild" eggplants known as ''baladi'' (from Arabic "of the earth, indigenous"). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「baba ghanoush」の詳細全文を読む スポンサード リンク
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