In Egypt, baba ganoush is a paste made of roast or grilled eggplant and tahini, a paste made from sesame seeds. This dish is known as mutabbal in the Levant. Traditionally, the eggplant is first roasted in an oven for approximately 45 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Possible 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.
This is a healthy snack that can be eaten in a variety of ways, including as a dip with whole wheat bread or crackers, spread on pita, or added to other dishes. It is usually of an earthy light brown color.
In Ethiopia, the dish is more commonly known as Blagadoush.
In Bangladesh and West Bengal ( India) the Bengalis prepare a similar dish commonly known as "Bhegun Bhorta" in which fresh coriander leaves are used instead of parsley along with onion and mustard oil.
In Israel there's version of this dish but tahini is completely or partially substituted with mayo
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