baba ganoush

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A dish of baba ganoush.

Borrowed from Arabic بَابَا غَنُّوج(bābā ḡannūj, literally father of coquetry), because it was supposedly invented by a member of a royal harem, perhaps to pamper the master:[1] from بَابَا(bābā, daddy, father, papa) + غَنُّوج(ḡannūj, coquettish, coy)[2] (compare غنج(ḡanija, to coquet, flirt)).[3]



baba ganoush (uncountable)

  1. A Middle Eastern dish made from a purée of roasted aubergine (eggplant), garlic, and tahini, often eaten as a dip with bread.

Alternative forms[edit]



  1. ^ Compare Gil Marks (2010), “Baba Ghanouj”, in Encyclopedia of Jewish Food, Hoboken, N.J.: John Wiley & Sons, →ISBN; Habeeb Salloum (2010), “Appetizers and Snacks”, in The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking, Tokyo; Rutland, Vt.: Tuttle Publishing, →ISBN, page 34.
  2. ^ baba ganoush, n.”, in OED Online Paid subscription required, Oxford, Oxfordshire: Oxford University Press, June 2021; “baba ganoush, n.”, in Lexico,; Oxford University Press, 2019–2022.
  3. ^ baba ghanouj”, in The American Heritage Dictionary of the English Language, 5th edition, Boston, Mass.: Houghton Mifflin Harcourt, 2016, →ISBN.

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