Baba ghanoush (Arabic بابا غنوج bābā ghanūj, bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug) is a Levantine dish of eggplant (aubergine) mashed and mixed with virgin olive oil and various seasonings. The Arabic term means "father of coquetry", which has been interpreted to suggest that it was invented by a member of a harem, although "ghanoush" may be a personal name.
A popular 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. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Lebanon, Syria, the Palestinian Territories, Jordan, Kurdistan, Egypt, and Israel).
A similar dish is known as mutabbal (متبل literally 'spiced') in the Levant.
Read more about Baba Ghanoush: Around The World