Baba Ghanoush
A dip made of cooked eggplant mixed with tahini, olive oil, lemon juice, and garlic.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Armazém Árabe
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Baba Ghanoush, meaning 'pampered father,' has ancient roots in the Levant region. Eggplant cultivation in the Middle East dates back centuries, and the dish likely evolved from early methods of cooking and preserving vegetables. Variations exist across the region, reflecting local ingredients and culinary traditions. The exact origins are difficult to pinpoint, but it's clear it's a staple of Levantine cuisine with a long history of adapting to local tastes and techniques.
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Baba Ghanoush is deeply embedded in the culinary culture of the Levant, often served as part of a mezze spread, representing hospitality and communal dining.
Mezze Staple
Baba Ghanoush is a quintessential element of mezze platters, served alongside hummus, falafel, and other dips, encouraging sharing and conversation.
Regional Variations
Each region in the Levant has its own take on Baba Ghanoush, with variations in ingredients and preparation methods, reflecting local culinary preferences.
Symbol of Hospitality
Serving Baba Ghanoush is a gesture of hospitality and generosity, often offered to guests as a welcoming treat.
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Baba Ghanoush offers a delightful blend of smoky, creamy, tangy, and savory flavors.
The dominant flavor is the smoky sweetness of roasted eggplant. Tahini contributes a rich, nutty creaminess, while lemon juice adds a bright acidity that balances the richness. Garlic provides a pungent kick, and olive oil introduces a fruity, smooth element. The specific flavor profile can vary depending on the roasting method used for the eggplant and the proportions of ingredients.
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Roasting for Smokiness
Roasting the eggplant over an open flame or under a broiler imparts a deep smoky flavor that is crucial to the dish. Ensure the skin is charred and the flesh is soft.
Draining Excess Moisture
After roasting, drain the eggplant flesh thoroughly to remove excess moisture, preventing a watery dip. Place the cooked eggplant in a colander for at least 30 minutes, or gently squeeze out the water with cheesecloth.
Quality Tahini Matters
Use high-quality tahini made from sesame seeds. The flavor of the tahini significantly impacts the overall taste of the Baba Ghanoush.
Blending Technique
While some prefer a chunky texture, others like a smoother consistency. Adjust the blending time based on your preference. Avoid over-processing, which can result in a gummy texture.
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